John Myers
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Vanilla Biscuit Squares
The perfect vanilla biscuit squares recipe with a picture and simple step-by-step instructions.
dough
- 200 g Butter
- 180 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 1 Lemon – peel of it
- 4 Eggs
- 250 g Flour
- 100 g Almonds
- 2 tsp Baking powder
filling
- 150 g Vanilla crescents
- 6 leaf Gelatin
- 1 Egg
- 80 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 3 tbsp Amaretto
- 600 g Cream
Jelly lid
- 4 Apples
- 250 ml Red wine
- 100 g Sugar
- 1 Lemon – juice from it
- 0,5 Cinnamon stick
- 5 leaf Gelatin
Decoration
- 150 g Vanilla crescents
- For the dough, grind the almonds finely. Mix butter with sugar, vanilla sugar, salt and grated lemon zest until frothy. Gradually embezzle eggs. Mix flour with baking powder and almonds and stir in. Place the baking frame (30 cm x 30 cm) on a greased baking sheet, pour in the dough and smooth it out. Bake in a hot oven at 180 ° C for about 35-40 minutes.
- Coarsely chop the croissants for the filling. Soak gelatine in cold water. Beat the egg with sugar, vanilla sugar, salt and amaretto on a warm water bath until the mixture is a little thicker but does not curdle yet. Squeeze out the gelatine and dissolve in it. Let cool down. Whip the cream until stiff and fold in carefully. Briefly fold the vanilla crescents under the cream and spread evenly on the floor.
- For the jelly lid, peel, cut eighths and core the apples. Cook with wine, sugar, lemon juice and cinnamon stick until soft. Soak gelatine in cold water. Take out the cinnamon stick and puree the mixture. Squeeze out the gelatine and dissolve it in the still warm mixture. Let the jelly cool down a bit and spread it carefully on the cream. Chill for 2 hours, cut into squares and decorate with vanilla crescents.
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