Cocoa stars and apricot rascals

For 50 pieces
  • 500 g flour
  • 125 g Sugar
  • 1 Packet Vanillin sugar
  • 1 Egg (size M)
  • Salt
  • 250 g Butter
  • 150 g red currant jelly
  • 170 g Apricot jam
  • 2 EL Icing sugar
  • 120 g Nut and nougat cream
  • 2 TL Cocoa powder
  • cling film
  • baking paper
120 minutes
Knead the flour, sugar, vanilla sugar, egg, 1 pinch of salt and butter in flakes with the dough hook of the hand mixer to form a smooth dough. Wrap in foil and refrigerate for 30 minutes. Roll out the dough thinly (approx. 3 mm) on a floured work surface. Cut out 50 stars (5 cm Ø) and 50 fluted circles (7 cm Ø). Cut out flowers (3.5 cm Ø) in the middle of 25 circles. Knead the leftover doughand roll out again until all the cookies are cut out. Place stars and circles on 3 baking sheets lined with baking paper. Bake one after the other in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 13-15 minutes. Take the biscuits out of the oven, place on a wire rack and let cool down. Meanwhile, heat the jam and jelly separately for the flowers. Strain the jam through a sieve. Brush half of the circles cut out with jam and half with jelly. First dust the circles with the blossomed out with 1 tablespoon of powdered sugar and then place on top. Fill the flowers with jelly or jam and leave to dry. For the stars, heat the nut nougat cream. Use a brush to coat half of the stars thickly with nut nougat cream. Dust the remaining stars with 1 tablespoon of powdered sugar, then with cocoa. Put on the other biscuits
1 1/2 hour waiting time. Photo: Först,
1 piece approx:
  • 110 kcal
  • 460 kJ
  • 1 g protein
  • 5 g fat
  • 15 g carbohydrates


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