Apple Cinnamon Snowflakes Rating_crown3

For 1 person
  • For 35 servings
  • 50 g dried soft apple rings
  • 125 g Butter (soft)
  • 250 g fine sugar
  • Salt
  • teaspoon of ground cinnamon
  • 2 eggs (cl. M)
  • 300 g flour
  • flour
  • preparation time
  • 1 h 50 min
  • cooling time
  • Nutritional values ​​
  • 96 kcal
  • 1 g protein
  • 3 g fat
  • 14 KH
110 minutes
very easy
Cut the apple rings into very fine pieces. Mix the butter, 150 g sugar, a pinch of salt and cinnamon with the hand mixer in 3-4 minutes until frothy. Add 1 egg and stir in until the mixture is bound.
Gradually add the flour and apples and knead into a firm dough using the dough hook on the hand mixer. Roll out the dough between 2 layers of baking paper about 30x30 cm in size and 1/2 cm thick. Chill for 1 hour.
Remove the top baking paper and cut out the dough with the snowflake cutter, placing the cutter in flour before cutting. If the dough flakes do not come out of the cutter, carefully press the dough out of the cutter with the handle of a tablespoon directly onto baking sheets lined with baking paper.
Knead together the leftover dough, roll out again between baking paper and refrigerate for 30 minutes. Cut out more cookies. Continue like this until the batter is used up.
Separate the remaining egg and whisk the egg yolk with 2 tablespoons of water. Brush the surface of the cookies thinly with it. Sprinkle the remaining sugar thinly over the cookies.
Bake the cookies one after the other in the preheated oven at 180 degrees (gas 2-3, convection 160 degrees) on the 2nd rack from the bottom for 8-10 minutes until golden brown. Remove and let cool on the baking sheet.


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