Mozart – Turret

Ingredients for 1 servings:

• 200 g flour
• 1 pinch of salt
• 150 g ground almonds
• 175 g powdered sugar
• 1 egg(s)
• 200 g butter, 100 g cold and 100 g warm
• 40 g pistachios, ground
• 20 cherries (sour cherries)

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 15 minutes

Christmas cookies from Austria. Makes 40.

Place flour, salt, 100g almonds, 100g powdered sugar, egg, and cold butter in small pieces in a bowl and knead into a smooth dough using the dough hook of a hand mixer. Wrap in cling film and chill for about 30 minutes. For the filling, beat warm butter and 75g powdered sugar with the whisk of a hand mixer until creamy. Stir in 50g almonds and 30g pistachios. Chill the mixture for about 15 minutes. Roll out the dough on a floured surface to a thickness of 3-4mm. Cut out circles and place them on two baking sheets lined with baking paper. Bake the cookies one after the other in a preheated oven (electric oven 175°C, fan oven 175°C, gas mark 2) for 8-10 minutes until light golden. Then let cool. Sandwich two cookies together with a little almond cream. Fill a piping bag with a fine nozzle with the remaining cream and pipe dots onto the cookies. Decorate each with half an amaretto cherry and dust with the remaining pistachios. These are my absolute Christmas favorites. They’re a bit time-consuming, but worth the effort. I’ve already received a lot of praise for them.