Peacock Eye

Dough preparation:

• In a large bowl, mix the flour with the custard powder, sugar, vanilla sugar, the egg and a pinch of salt. Pour the ice-cold butter in small flakes over the flour mixture. Using a dough card, first coarsely chop the flakes of butter with the flour mixture and knead quickly with your hands to form a smooth dough. Quarter the dough, shape each quarter into a roll of approx. 10 cm each, and wrap these rolls of dough in cling film and place in the refrigerator for at least 1 hour.

• In the meantime, line the baking sheets with parchment paper. Fix parchment paper on a work surface with adhesive tape, or place a damp cloth under the parchment paper so that the parchment paper does not slip.

• After this cooling time, preheat the oven to 180 ° -190 ° top / bottom heat.

• Take a rolling pin from the refrigerator and cover the dough on the fixed and lightly floured baking paper with cling film that has been cut to size and roll it out from the center with a rolling pin approx. 3-4 mm thick. It is advisable to move a pallet under the dough before cutting out so that the dough does not stick and now cut out round cookies and place them on the baking sheets lined with baking paper. Do the same with the rest of the rolling pin.

Base preparation:

• Beat the two egg whites with a pinch of salt with the whisk of a hand mixer until stiff. Now slowly pour in the sugar and keep beating until the mixture is glossy. Thoroughly fold in the hazelnuts and walnuts and the rum aroma using a mixing spoon! Fill this mixture into a pastry syringe with a wide nozzle and place small heaps on the shortcrust pastry cookies. (Alternatively, use 2 teaspoons to place the piles on the shortcrust pastry biscuits).

• Put approx. 3 tablespoons of red jelly in a ready-made piping bag and fill it in the middle of the nut mixture, and bake in the preheated oven for approx. 12-13 minutes, or until the edges of the dough are light brown! Good luck and good appetite!