in Recipes

Christmas Eve pastries

updated

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Ingredients for 1 servings:

  • 400 g flour
  • 250 g butter
  • 100 g sugar
  • 4 egg yolks
  • 450 g jam (raspberry) for spreading
  • 4 egg whites
  • 200 g sugar
  • 200 g nuts, ground

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

enough for approx. 55 pieces

Sift the flour onto a baking board. Sprinkle 100g of sugar on top. Add the butter, cut into small pieces. Make a well in the center and add the egg yolk. Knead everything into a shortcrust pastry. Chill for about 1 hour. Roll out the dough to about 1/2cm thick and place on a prepared baking sheet. Spread a jar of raspberry jam on top. Beat the egg whites until stiff peaks form, then add the sugar and fold in the ground nuts. Spread the mixture onto the base. Bake in a preheated oven at 190°C for about 30 minutes. While the cake is still warm, cut into strips about 6cm long and 2cm wide.

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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.

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