Pumpkin seed – cranberry – almond sticks

Ingredients for 1 servings:

• 70 g powdered sugar
• 140 g butter
• 280 g flour
• 1 egg(s)
• pinch(s) of salt
• some cinnamon, ground
• 150 g currant jelly for spreading
• 100 g butter
• 120 g sugar
• 60 ml milk
• 50 g honey
• 100 g pumpkin seeds, chopped
• 100 g cranberries, dried
• 100 g almonds, slivered
• 1 egg white

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

taste good not only at Christmas

Quickly knead the ingredients for the shortcrust pastry together. Then chill the dough for about 30 minutes. Once chilled, roll it out thinly on a baking sheet lined with baking paper. Place a square baking frame around the dough and pre-bake in the oven at 180 degrees Celsius for about 10 minutes. Then spread the currant jelly evenly over the dough. For the topping, put the butter, sugar, milk and honey in a saucepan and bring to a boil briefly on the stove. Remove from the heat. Add the chopped pumpkin seeds, cranberries, almond slivers and egg whites and mix well. Spread this topping on the pre-baked shortcrust pastry and smooth it out. Bake in the oven for another 15 minutes. Allow to cool and then cut into sticks (about 1×5 cm) with a sharp knife (or a pizza cutter). Allow to dry thoroughly in the cookie tin before baking, ideally overnight.