Almond blossoms

  • 125 g flour
  • 80 g Butter or margarine
  • 2 Egg yolk (Size M)
  • 25 g Sugar
  • 1 packet Vanillin sugar
  • baking paper
  • 200 g unpeeled Almonds
  • 75 g Sugar
  • 1 Package Vanilla sugar
  • 1/2 TL Cinnamon
  • 6-7 EL Milk
  • cling film
  • 2 protein (size M)
  • 1 EL lemon juice
  • 200 g Icing sugar
  • 1 EL Rum
90 minutes
easy
1.
Knead the flour, fat, egg yolk, sugar and vanilla sugar into a shortcrust pastry. Chill for at least 1 hour. Grind almonds. Then mix with sugar, vanilla sugar, cinnamon and milk to a spreadable mass.
2.
Roll out the shortcrust pastry between 2 layers of cling film to a square of 25x25 cm. Spread the almond mixture evenly on it and cut out cookies approx. 4 cm in diameter. Briefly dip the cookie cutter in water so that the dough does not stick to it.
3.
Place the cookies on a baking sheet lined with baking paper. Beat egg whites until stiff. Add lemon juice and stir in. Sieve icing sugar over it. Add the rum and carefully fold both into the egg whites.
4.
Fill into a piping bag with a perforated nozzle and squirt onto the cookies. Bake in the preheated oven (electric stove: 100 ° C / gas: level 1) for about 50 minutes. Let cool on a wire rack.
5.
Store in cans in a cool place. Makes about 30 pieces.
1 portion approx:
  • 120 kcal
  • 500 kJ
  • 2 g protein
  • 6 g fat
  • 14 g carbohydrates

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