Almond Taler

For 36 pieces
  • 1 pack baking mix
  • for 'angel eyes' (500 g; v. Dr. Oetker),
  • 1 Egg, (size M)
  • 100 g cold butter / margarine,
  • 36 Almond kernels, baking paper
40 minutes
light
1.
Baking mix Knead the egg and fat in pieces until smooth. Approx. Shape it into 36 small balls and place on baking sheets lined with baking paperput. Make a hollow in the middle of the balls with the handle of a wooden spoon or your thumb
2.
The bag of fruit preparation (included in the package) approx
3.
Soak in hot water for 15 minutes. Cut off a small corner of the bag and distribute the fruit preparation in the biscuit hollows. Place 1 almond on each. Bake in the preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for about 12 minutes. Let cool down
4.
Melt the sachet of fat glaze (included in the package) in hot water for 15-20 minutes. Cut off a small corner. Decorate the cookies with it. Let dry
1 piece approx:
  • 80 kcal
  • 330 kJ
  • 1 g protein
  • 4 g fat
  • 10 g carbohydrates

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