Quinces – Angel Eyes

Ingredients for 30 servings:

• 150 g flour
• 50 g sugar
• 1 pinch of salt
• 1 vanilla pod(s), pulp
• 40 g hazelnuts, ground
• 1 m.-sized egg(s), of which the yolk
• 100 g butter or margarine
• 2 tbsp powdered sugar
• 80 g jelly (quince jelly)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Combine flour, sugar, salt, vanilla seeds, and ground hazelnuts in a bowl. Add the fat and egg yolk. First, mix everything together using the dough hook on a hand mixer, then knead by hand until a smooth dough forms. Chill for about 1 hour. Shape the dough into a log about 2 cm in diameter. Cut the log into slices about 1 cm thick. Shape the slices into balls and place them on a baking sheet lined with baking paper. Using a lightly floured wooden spoon, make a small indentation in each cookie. Bake in a preheated oven at 200°C for about 12 minutes. Let cool. Dust the cookies with icing sugar. Heat the jelly, stir until smooth, and spoon it into the indentations using a teaspoon. Let the quince jelly dry.