Linzer croissants

Ingredients for 1 servings:

• 230 g flour
• 200 g butter or margarine
• 70 g cornstarch
• 110 g sugar
• 1 packet of vanilla sugar
• 2 large egg yolks
• 1 pinch(s) cinnamon powder
• ½ bottle of lemon flavor
• 100 g currant jelly
• 100 g dark chocolate

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 57 minutes

cookie

Preheat the oven to 180°C (top/bottom heat). Knead the dough ingredients using a food processor. Press the dough through a meat grinder fitted with a star pastry attachment. Cut the sticks to 8 cm in length and place them in croissant shapes on a baking sheet lined with parchment paper. Make sure the croissants all have the same curve so they can be stacked on top of each other later. Bake the cookies for about 10-12 minutes. Spread jelly on half of the still-warm cookies, carefully place the other half on top, and lightly press down onto the jelly. Then place the croissants on a wire rack and let cool. Finely chop the chocolate and melt it over a pan of simmering water. Dip the ends of the croissants into the chocolate and let them set on a baking sheet lined with parchment paper. You can also place the cookies back on the wire rack, but the chocolate might run around the thin bars of the rack. This makes it difficult to remove the cookies from the rack. I therefore recommend placing the croissants on a sheet of baking paper or something similar.