Mozart doughnuts

Ingredients for 1 servings:

• 200 g flour
• 1 pinch of salt
• 100 g almond(s), skinless, ground
• 100 g powdered sugar
• 1 egg(s)
• 100 g butter, cold
• 100 g butter, soft
• 75 g powdered sugar
• 50 g almonds, without skin, ground
• 30 g pistachios, ground
• 1 tbsp rum
• 40 pistachios

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Austrian almond shortcrust pastry with a fine almond-pistachio cream

Quickly prepare a smooth dough from the dough ingredients and chill for about 30 minutes. For the filling, cream butter with powdered sugar until creamy and stir in almonds, pistachios, and rum. Chill the cream. Roll out the dough on a floured surface to a thickness of about 3-4 mm and cut out circles with a diameter of 3 cm. Line baking sheets with baking paper and arrange the circles on it. Bake in a preheated oven to 175 °C (160 °C fan-assisted oven) on the middle rack for about 10 minutes until light golden. Remove from the baking sheet using the baking paper and let cool. Place two cookies together at a time, each with a little almond-pistachio cream. Fill a piping bag with the remaining cream and pipe a dot on the top of each cookie, placing a pistachio in the center.