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Cookies: Angel Eyes Red and Yellow

5 from 2 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

also

  • 150 g Cut the butter into small pieces
  • 240 g Sifted flour + some flour
  • 4 Egg yolk
  • Red currant jelly
  • Quittengelee
  • 2 Egg yolk
  • 6 tbsp Milk

Instructions
 

  • Put the flour, powdered sugar, 4 egg yolks and the pieces of butter in the bowl of the food processor and knead with the kneading hook until a smooth dough is formed.
  • Chill in the refrigerator for 30 minutes
  • Shape the dough into walnut-sized balls and place them on 2 baking sheets lined with baking paper. In the middle of each ball, use a wooden spoon handle (or the handle of the meat mallet) to make a well.
  • Bake in a preheated oven at 170 ° top / bottom heat for about 10 minutes

also

  • Whisk the egg yolk and milk and brush the biscuits with them about 2 minutes before the end of the baking time (but please don't imitate me ... I came too close to the grate while brushing and the milk-egg mixture ran into the cracks in the oven and in front along the cabinet to then form a puddle on the floor ... ;-))
  • After brushing, finish baking and let cool on a wire rack,
  • Heat jellies separately in small pots on the stove and stir until smooth with a small whisk. Use a teaspoon to fill half of the hollows with currant gel and the other half with quince jelly. Let it set and store in pastry boxes ...
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Written by John Myers

Professional Chef with 25 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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