Florentine Pfaffenhütchen

For 30 pieces
  • 100 g Butter
  • 1 Egg (size M)
  • 150 g flour
  • 125 g Sugar
  • 1 TL Vanillin sugar
  • 50 g almond flakes
  • 50 g chopped hazelnut kernels
  • 100 g candied cherries
  • 1 Protein (size M)
  • Cling film
  • baking paper
75 minutes
light
1.
Cut the butter into pieces. Separate egg. Knead the flour, 50 g sugar, vanilla sugar, egg yolk and butter first with the dough hook of the hand mixer, then with your hands to form a smooth dough. Wrap the dough in cling film and refrigerate for about 30 minutes. Lightly toast the almonds and hazelnuts in a large pan without fat, remove. Chop the cherries. Beat both egg whites until stiff, sprinkling in 75 g of sugar. Continue beating until the sugar has dissolved. Fold in the nuts and cherries. Knead the dough briefly again on a floured work surface, then roll out approx. 2 mm thin. Cut out circles (6 cm Ø). Knead the leftover dough again and cut out circles again. Put 1 teaspoon of nut filling in the middle of each circle and fold up the edges of the dough on 3 sides and press firmly against the filling. Place the biscuits on 2 baking sheets lined with baking paper and chill again for approx. 20 minutes, then bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for approx. 15 minutes until golden brown. Cookies openLet cool down on a wire rack
2.
Wait 35 minutes. Photo: Först, Food & Foto, Hamburg
1 piece approx:
  • 80 kcal
  • 330 kJ
  • 1 g protein
  • 4 g fat
  • 9 g carbohydrates

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