Almond boats

Ingredients for 1 servings:

• 175 g butter, soft
• 100 g powdered sugar
• 1 packet of vanilla sugar
• 1 egg yolk
• 1 egg white
• 2 tbsp rum
• 1 pinch of cinnamon
• 2 tbsp cocoa powder
• 125 g ground almonds
• 200 g flour
• 1 tsp baking powder
• 80 g almonds, halved (alternatively unsalted peanuts)
• Flour , for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

also tastes good with peanuts

Place the butter, powdered sugar, vanilla sugar, egg yolks, rum, and cinnamon in a bowl. Beat everything with the whisk attachment of a hand mixer until fluffy. Mix in the cocoa powder and ground almonds. Sift in the flour and baking powder, mix everything together, and knead into a ball. Cover the dough and chill for 45 minutes. Line a baking sheet with baking paper. Dust the work surface with flour and knead the dough briefly again. Cut a disc from each piece and roll it into a rope about the thickness of your thumb. Cut off 5 cm pieces, pinch both ends together with your index finger and thumb to form points, and place them on the baking sheet. Preheat the oven to 175°C. Beat the egg whites with a fork, dip an almond half or peanut into the egg whites, place them on the canoes, and press down lightly. Bake in the oven for about 15 minutes. Place on a wire rack to cool.