Allspice cookies

  • 300 g flour
  • 100 g Sugar
  • 2 1/2 deleted TL ground allspice
  • 1 Egg (size M)
  • 200 g Butter or margarine
  • 2 Egg yolk
  • 2 EL whipped cream
  • 75 g whole milk couverture
  • 75 g Dark chocolate couverture
  • 150 g Orange marmalade
  • 20 g powdered sugar
  • 1 TL lemon juice
  • Pistachio kernels
  • flour
  • baking paper
120 minutes
light
1.
Put the flour, sugar and allspice in a bowl. Make a well in the middle, add the egg. Spread the fat in flakes on the edge of the flour. Add all ingredients first work the dough hook of the hand mixer through.
2.
Then knead quickly with cool hands to form a smooth dough ball. Cover and cool for about 30 minutes. Roll out on a floured work surface about 3 mm thick . Cut out cookies with a teardrop shape and place on a baking sheet lined with baking paper.
3.
Whisk the egg yolk and cream, brush the drops with them. In the preheated oven (electric stove: 175 ° C / Gas: Level 2) Bake for 10-12 minutes, leave to cool, and in the meantime put couverture in hot water melting bath.
4.
Heat the orange jam. Cover half of the cookies from the underside with couverture and the other half with jam. Place two cookies on top of each other and move them slightly against each other.
5.
Mix the powdered sugar and lemon juice, put a blob on each cookie and press in 1/2 pistachio. Makes approx. 55 cookies.
1 portion approx:
  • 80 kcal
  • 330 kJ
  • 1 g protein
  • 5 g fat
  • 9 g carbohydrates

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