Mascarpone – cinnamon – piles

Ingredients for 1 servings:

• 250 g mascarpone
• 80 g clarified butter
• 100 g sugar
• 1 pinch of salt
• 1 lemon(s), zest, grated
• 150 g flour
• 100 g cornstarch
• 1 tsp, leveled baking powder
• 1 tsp, heaped cinnamon
• 150 g apricot(s), dried
• 100 g powdered sugar
• 1 tsp, heaped cinnamon
• 3 tsp lemon juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

makes about 50 pieces

Chop the dried apricots. For the pastry, mix the mascarpone, clarified butter, sugar, salt, and lemon zest in a bowl with a mixer for about 1 minute, then stir in the chopped apricot pieces. Mix the flour with the cornstarch, baking powder, and cinnamon and stir into the mascarpone cream in two portions. Using two spoons, place small heaps of the dough onto a baking sheet lined with baking paper and bake at 160°C (320°F) for about 15 minutes (depending on the size of the heaps). Then let cool. For the glaze, mix the icing sugar with the cinnamon and lemon juice until smooth, fill a piping bag with a thin nozzle, and sprinkle over the heaps. If the glaze is too thick, you can thin it with lemon juice. The teaspoon measurement is only approximate. Garnish with chopped apricot pieces, if desired.