mussels

Ingredients for 1 servings:

• 240 g butter, soft
• 4 egg yolks
• 200 g sour cream
• ½ tsp baking powder
• 350 g flour to 400 g
• 4 egg whites
• 280 g sugar
• 200 g almonds, sliced

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 7 minutes; Total time approx. 3 hours 7 minutes

very fine cookies

Using a dough hook, make a dough from the softened butter, egg yolk, sour cream, flour, and baking powder. The dough shouldn’t be too firm, but it shouldn’t be sticky either. Then shape the dough into small balls, slightly larger than hazelnuts. This amount of dough will yield about 60-70 balls. The balls can be stacked on top of each other in a bowl, as they won’t stick together. Now place the bowl with the balls in the refrigerator for 1-2 hours. In the meantime, prepare the filling. Beat the egg whites until stiff, gradually adding the sugar. The egg whites should already be quite firm. After the resting time, roll each ball out into an oval shape, place a dollop of egg white in the center, sprinkle a few flaked almonds on top, and fold the longer ends together and press together. Use only enough egg white so that none of the egg whites spill out when they stick together. Then, using a fork, press a pattern along the semicircle where you pressed the dough together and place it on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for about 7-8 minutes, until golden brown. Remove from the oven, dust with powdered sugar, and serve. Tip: They taste best fresh, but they also freeze well. Just be sure to thaw and then sprinkle with powdered sugar. It sounds very time-consuming, but it’s worth the effort.