John Myers
Ingredients for 1 servings:
- 300 g butter or margarine
- 125 g powdered sugar
- 1 packet of vanilla sugar
- 4 drops of bitter almond flavor
- 1 pinch of salt
- 300 g spelt flour, plain
- 200 g poppy seeds, ground
- 90 g milk
- Jam, red, pureed
- Chocolate glaze, white
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 57 minutes
without poppy seed paste
Preheat the oven to 180°C (top/bottom heat). Beat the butter for at least 5 minutes until smooth. Add the powdered sugar, vanilla sugar, bitter almond flavoring, and salt, stirring constantly until a smooth mixture forms. Alternately stir in the plain spelt flour, poppy seeds, and milk. Fill a piping bag with the batter and pipe small heaps onto a baking sheet lined with baking paper. Bake for approximately 10-12 minutes, depending on the size. Let cool, then spread one side of each cookie with the fine jam and join with a second half, pressing down gently. Melt the white chocolate glaze and dip each side of the cookie in it. Let dry and enjoy.
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