John Myers
Contents
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Ingredients
for the dough:
- 250 g Flour, preferably type 630 spelled
- 1 tsp Baking powder
- 85 g Sugar
- 1 packet Rum vanilla sugar, alternatively normal vanilla sugar
- 3 Pc. Egg yolk
- 125 g Butter or margarine
Also:
- 2 Pc. Egg Whites
- 70 g Hazelnut brittle
- 7 tbsp Red jelly or jam
Instructions
- For the dough, mix the flour and baking powder in a bowl. Add the remaining dough ingredients and quickly work everything into a smooth dough using the dough hook of the hand mixer on the highest setting.
- Knead the dough again with lightly floured hands on a floured work surface and then shape into 3 long rolls. Wrap in cling film and place on a board. Chill for about 1 hour or overnight.
- Cut approx. 1.5 cm thick slices from the dough and shape into balls with your hands. Use a stick or your finger to make indentations in the center. Keep dipping the handle in flour to prevent it from sticking.
- Whisk the egg white and brush the cookies with it or dip the top of the cookies in them. Then press into the brittle. Place on a baking tray lined with baking paper and pour the smoothly stirred jelly into the hollows with a teaspoon.
- Bake in the preheated oven on the middle rack at 180 degrees top / bottom heat (or convection 160 degrees) for about 13 - 15 minutes until golden yellow. Then pull the baking paper from the baking sheet onto a wire rack to cool down.
- Instead of brittle, you can of course also use chopped nuts.
Nutrition
Serving: 100gCalories: 514kcalCarbohydrates: 56.6gProtein: 6.6gFat: 29.2g
