Shortcrust pastry bunnies

Ingredients for 20 servings:

• 150 g butter or margarine
• 150 g sugar
• 150 g ground almonds
• 3 eggs
• 250 g flour
• some flour, for rolling out the dough
• 1 pinch of salt
• 1 tbsp almond slivers
• ½ cup almonds, whole
• some raisins, for decoration

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

ideal as a small souvenir

Mix the sugar with the ground almonds and 1 egg. Sift flour onto a baking board, make a well in the middle and add the almond mixture. Add the fat in small pieces, another egg and a little salt. Chop well with a broad knife. Quickly knead with both hands until you have a smooth dough. Tip: The dough also works well in a food processor! Then chill for about 1-2 hours. Roll out on a floured surface to a thickness of about 1/2 cm and cut out circles with a diameter of 5 and 7 cm. Join two circles of different sizes together using an almond sliver. Press a raisin into each bunny for the tail. Halve the almonds and stick them into the dough for the ears. Place the bunnies on a greased (or parchment-lined) baking sheet. Lightly beat the last egg and carefully brush the Easter bunnies with it. Bake in a preheated oven at 200°C (gas mark 3) for about 10 minutes. Place on a wire rack and let cool. Gift tip: Wrap in clear plastic wrap (or a small bag) and tie with a ribbon – each bunny makes a lovely little Easter gift.