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Regensburg apricot hearts

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Ingredients for 6 servings:

  • 100 g margarine
  • 100 g honey
  • 50 g brown sugar (brown caster sugar)
  • 1 egg(s)
  • 1 tbsp vanilla sugar
  • 100 g nuts, ground
  • 250 g flour
  • 2 tsp baking powder
  • 1 tsp gingerbread spice
  • Apricot jam
  • Couverture, chocolate

Instructions

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

Christmas cookies

Make a shortcrust pastry with margarine, honey, sugar, vanilla sugar, egg, nuts, flour, baking powder, and gingerbread spice. Chill for about 1 hour. Then roll out the dough thinly and cut out hearts. Place them on a prepared baking sheet and bake at 180°C for about 12-15 minutes. Once cooled, sandwich two hearts together with smooth apricot jam. Dip half of each cookie in melted chocolate glaze and let it set on baking paper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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