rascals

Ingredients for 1 servings:

• 300 g flour
• 100 g almonds, ground
• 150 g powdered sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 tsp lemon zest from an untreated lemon
• 200 g butter
• 1 egg(s)
• Flour, for sprinkling the work surface
• 200 g red currant jelly
• Powdered sugar, for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 10 minutes

Small pastries, makes about 20 pieces

Depending on the size of the cutter, this amount is enough for about 40 cookies and 20 assembled Spitzbuben. Sift flour into a bowl. Add the almonds, powdered sugar, a pinch of salt, vanilla sugar, lemon zest, butter flakes, and egg. Knead everything using the dough hook of a hand mixer, then knead with your hands until you have a smooth dough. Shape the dough into a ball, wrap it in cling film, and chill for 2 hours. Line baking sheets with baking paper. Preheat the oven to 180°C (160°C fan-assisted oven). Knead the dough, divide it in half, and roll it out on a floured surface to a thickness of 3 mm. Cut out cookies, using an apple corer to make 1-3 small holes in every second cookie. Bake the cookies on the baking sheets in the oven for 10-12 minutes until pale yellow. Stir the currant jelly until smooth and spread it on the hot, unpierced cookies. Place one pierced cookie on top of each cookie and press down lightly. Let the Spitzbuben cool and dust with powdered sugar.