The ultimate

Ingredients for 1 servings:

• 280 g flour
• 100 g powdered sugar
• 1 packet of vanilla sugar
• 250 g butter
• 3 egg yolks
• 3 egg whites
• 280 g sugar
• 250 g jam (raspberry jam)

Instructions

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

cookie

Sift the flour, sugar, and vanilla sugar onto a floured work surface. Cut the butter into small pieces, add it to the egg yolks, and quickly knead all the ingredients into a smooth dough. Cover and let it rest in the cold air for about 30 minutes. Beat the egg whites until stiff peaks form, gradually add the sugar, and beat the egg whites again until stiff peaks form. Roll out the dough on a floured work surface to a thickness of about 3 mm. Cut out discs using a 4 cm diameter round cutter and place them on a baking sheet lined with baking paper. Transfer the egg white mixture to a piping bag fitted with a large, smooth nozzle and place a dollop of egg white mixture onto each disc of shortcrust pastry. Bake in a preheated oven on the middle rack at 160°C for about 20 minutes. Note: Dip the cutters in the flour frequently. Remove the cookies from the baking sheet, allow to cool completely, and sandwich two cookies together using the warmed jam.