John Myers
Ingredients for 1 servings:
- 250 g flour
- 1 tsp, leveled baking powder
- 100 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 3 egg yolks
- 150 g butter (room temperature)
- 1 egg white
- 100 g almond(s), chopped
- 150 g jelly (e.g. strawberry, apricot, blackberry)
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes
fine Advent pastries
Beat the egg yolks, butter, sugar, vanilla sugar, and a pinch of salt until fluffy. Mix the baking powder into the flour and gradually stir into the egg mixture. Chill the dough for 1 to 2 hours. Roll the dough into small balls (about the size of an egg yolk), make a well in the center with a wooden spoon, and dip the welled tops first in the egg whites and then in the chopped almonds (almonds stick better with the egg whites). Place the cookies on the baking tray and fill with the jam (don’t overfill, or it will bubble over). Filling is easy using a disposable syringe or a piping bag (with the smallest nozzle). Bake the cookies at 180°C (convection oven) for 10 minutes; they should be light to golden. Makes about 60 to 80 cookies.
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