almond ears

Ingredients for 1 servings:

• 150 g flour
• 40 g powdered sugar
• 2 tbsp rum
• 90 g butter
• 125 g almonds, ground
• 30 g candied lemon
• 1 egg(s)
• 1 egg yolk
• 1 packet of vanilla sugar
• 2 tbsp rosehip jam
• 1 egg white
• 100 g chocolate
• 1 tsp coconut oil

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes

Fine cookies for the whole year.

Make a dough from flour, powdered sugar, rum, and butter, wrap it in cling film, and chill for at least 1 hour. Finely chop the candied lemon peel and mix it with the ground almonds, egg, egg yolk, vanilla sugar, and rosehip jam to form a thick paste. Remove the dough from the refrigerator and roll it out on a floured baking surface into a rectangle measuring 20 x 25 cm. Spread the almond mixture evenly over the dough. Roll the dough up from both long sides towards the center like pig’s ears. Brush the center where the rolls meet with egg white. Return the roll to the refrigerator for another 60 minutes. Line a baking tray with baking paper. Preheat the oven to 180-200°C (top and bottom heat). Remove the roll from the refrigerator and cut into slices approximately 1 cm wide. Place them on the prepared baking sheet, transfer it to the oven, and bake the almond ears for about 15-20 minutes. Remove the cookies from the oven and let them cool on a wire rack. Melt the chocolate and coconut oil in a double boiler. Dip or coat the ears one-third full in the chocolate. Let the chocolate dry and store the cookies in a cookie tin.