John Myers
Ingredients for 1 servings:
- 250 g flour
- 1 tsp, leveled baking powder
- 150 g sugar
- 1 packet of vanilla sugar
- 1 m.-sized egg(s)
- 150 g hazelnuts, ground
- 1 pinch of salt
- 125 g butter or margarine
- 200 g jelly (apricot, quince, elderberry, currant, etc.)
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
with hazelnut dough, enough for about 40 pieces
Knead the flour, baking powder, sugar, vanilla sugar, egg, hazelnuts, salt, and butter (cut into flakes) thoroughly. Wrap the dough in plastic wrap and chill for about 30 minutes. Form the dough into walnut-sized balls and make a well in the center. Place the cookies on a baking sheet lined with baking paper and bake in a preheated oven at 180°C (convection oven) for about 12-15 minutes. Immediately after baking, make a well in the cookie with the handle of a wooden spoon, otherwise not enough jelly will fit in. Allow to cool. Now heat the jelly as needed until it is just runny. Transfer to a freezer bag, snip off a corner, and fill the jelly into the cookie wells. Allow to dry thoroughly. Place in a cookie tin, layered with wax paper. Tip: The cookies taste best after 3-4 days in the tin! Makes about 40 cookies.
Facebook Comments