John Myers
Ingredients for 1 servings:
- 400 g flour
- 4 tsp baking powder
- 200 g sugar
- 2 packets of vanilla sugar
- 1 pinch of salt
- 2 egg yolks
- 1 egg white
- 200 g margarine
- 75 g almonds (peeled, sliced)
- 1 egg white
- 1 jar apricot jam
- 1 pack of chocolate coating (milk or/and dark chocolate)
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
delicious Christmas cookies
Prepare a dough from the above ingredients (up to and including the margarine). Wrap the dough in cling film and refrigerate for about 1 hour. Then, in portions, roll out the dough on a floured surface to a thickness of about 1/2 cm. Using a sharp knife, cut the dough sheet crosswise and lengthwise into strips about 5-6 cm long and 2-3 cm wide. Brush the tops of the dough strips with egg white, decorate with a few sliced almonds, and place them on a baking sheet lined with baking paper. (Caution: Don’t pack them too close together, as the dough will still rise!) Bake in a preheated oven at 175-190 degrees Celsius for about 10 minutes. Once cooled, spread the sticks with jam and stick them together, with the almond sides facing out. Melt the chocolate coating in a water bath. Dip one end of each almond stick into the melted chocolate coating and let cool. This pastry keeps well in a tin throughout Advent.
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