Bee sting cookies

Ingredients for 1 servings:

• 250 g flour
• 120 g butter (please do not use margarine!)
• 100 g sugar
• 1 packet of Bourbon vanilla sugar
• 20 g honey
• 1 egg(s)
• 1 pack of lemon peel flavoring
• ½ tsp baking powder
• 90 g butter
• 100 g brown sugar
• 1 pt. Bourbon vanilla sugar
• 1 tbsp honey
• 100 g almonds, chopped
• 100 g white chocolate coating
• 1 tbsp cream
• 1 tbsp honey

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 58 minutes

the extravagant bee sting bite, makes about 30 pieces

Beat the egg, honey, vanilla sugar, sugar, butter and lemon zest together until creamy. Mix the flour with the baking powder and mix with the other ingredients to form a smooth dough. Chill this dough for approx. 30 minutes. Then roll out the dough to a thickness of 3-4mm and cut into squares of 3-3.5 cm x 3-3.5 cm each. Place these on a baking tray lined with baking paper and bake at approx. 170°C (top/bottom heat) for approx. 10-13 minutes, depending on the desired degree of browning. While the dough is cooling, we make the bee sting crust. Melt all the other ingredients except the almonds in a saucepan and then stir in the almonds. Spread this mixture onto a baking tray lined with baking paper. It should then be the same thickness as the chopped almonds. Now put it in the fridge to cool. Then cut out small squares from this too, but make them a little smaller. should be larger than the cookie squares. For the “cream,” melt the chocolate coating in a water bath and then stir in the cream and honey. Now take a cookie and place a thick dollop of the cream, then place an almond square on top, offset by 45°. Let everything cool thoroughly. Makes about 30 pieces.