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Angel eyes

updated

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Ingredients for 1 servings:

  • 120 g flour
  • 75 g butter
  • 1 egg yolk
  • 35 g powdered sugar
  • 1 tsp vanilla sugar
  • 1 pinch of salt
  • ½ lemon(s), grated peel
  • n. B. Jam (raspberry) for the filling
  • e.g. cake icing (chocolate)

Instructions

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

enough for about 30 pieces

Mix the first seven ingredients into a shortcrust pastry. Chill the dough for 1 hour. Form the dough into small balls and place them on a baking sheet lined with baking paper. Make a hole in the center of the ball with your little finger. Using a teaspoon, fill with raspberry jam as needed. Bake in a preheated oven at 200°C for about 15 minutes. Let the cookies cool and then spread melted chocolate icing on the bottom.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Angel eyes

white cheese