John Myers
Apricot Thaler
The perfect apricot thaler recipe with a picture and simple step-by-step instructions.
- 300 g Lactose-Free butter
- 150 g Extra fine sugar
- 1 packet Bourbon vanilla sugar
- 2 Eggs
- 2 Egg yolk
- 500 g Cake flour mixture gluten-free
- 60 g Ground almonds
- 1 tsp Fiber husk
- Apricot jam
- 1 tbsp Apricot liquor
- Powdered sugar
- Mix the butter, sugar and vanilla sugar with the food processor for 10 minutes until very frothy. Add the eggs and egg yolks and stir for another 10 minutes until a light mass is formed. Mix the flour with the Fiber-Husk and stir quickly into the mixture. The dough is still relatively soft, it is still drying. Wrap the dough in a floured cling film and place in the refrigerator for an hour.
- Then roll out the dough on a floured baking board to a thickness of 2 mm. Cut out roundels with a rascal shape and cut out exactly half of the roundels with a small round shape (e.g. flower shape) in the middle. These are needed for the top of the apricot coins. Bake the pastries in the oven at 175 ° for 10-12 minutes.
- Place the biscuits with a hole on a piece of baking paper. Dust with powdered sugar. Brush the biscuits without a hole with apricot jam. Put the biscuits with a hole on it.
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