Filled nut circles

Ingredients for 1 servings:

• 250 g flour
• 1 egg yolk
• 125 g clarified butter
• 310 g sugar
• 2 pinches of salt
• 4 egg whites
• 2 tbsp cornstarch
• 250 g walnuts, ground
• 150 g almond(s), ground
• Jelly, red (currant jelly)
• 3 tbsp pistachios, chopped
• powdered sugar

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

makes about 35 cookies

Make a shortcrust pastry from flour, egg yolks, clarified butter, 60g sugar, and a pinch of salt. Wrap the dough in cling film and chill for about 60 minutes. Then roll out the dough thinly on a floured surface and cut out circles with a wavy edge. Place these on a baking sheet lined with baking paper. For the nut mixture, beat the egg whites with a pinch of salt until stiff peaks form, then gradually add 250g of sugar. Mix the starch with the walnuts and almonds and fold the mixture into the beaten egg whites. Transfer the mixture to a piping bag fitted with a star nozzle and pipe a nut ring onto each cookie, leaving some space in the center for the redcurrant jelly. Preheat the oven to 180°C and bake the cookies on the middle rack for about 20 minutes until light brown, then let cool. Heat the currant jelly in a saucepan and spoon a little jelly into the center of each cookie. Sprinkle with pistachios and let cool. Finally, dust the cookies with powdered sugar. Makes about 35 cookies. Place parchment between the cookies for storage.