Linz hearts and stars

  • 150 g Butter or margarine
  • 175 g flour
  • 175 g Icing sugar
  • 1 pinch Salt
  • 100 g ground almonds (with skin)
  • 1 Egg (size M)
  • 1 Knife tip Cinnamon and ground cloves
  • 1 Egg yolk (size M)
  • 25 g Almond flakes
  • 75 g red currant jelly and yellow apple jelly
  • flour
  • baking paper
60 minutes
easy
1.
For the dough, knead the fat, flour, 150 g powdered sugar, salt, almonds, egg, cinnamon and cloves with the dough hook of the hand mixer to form a dough. Then knead with your hands to form a smooth dough. Wrap in foil and put in the fridge for about 1 hour. Then roll out the dough thinly (preferably in 2 portions) on a well-floured work surface. Cut out hearts, flowers and stars (approx. 4 cm Ø) as desired. Approx. Place 15 cookies on a baking sheet lined with baking paper. Whisk the egg yolks. Brush the cookies with egg yolk and top with flaked almonds. Cut out half of the remaining cookies in the middle with various smaller cookie cutters. Place on baking sheets lined with baking paper and bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 10 minutes in succession. Take out of the oven, put on a rack andlet cool down. Heat the jelly in two small saucepans. Let it cool down a little (starts to get a little thick again). Spread red and yellow jelly on the biscuits without holes. Place the corresponding cookie with a hole on it. Dust all cookies with the remaining powdered sugar
2.
Wait approx. 1 hour. Each piece with almonds approx. 330 kJ / 80 kcal. E 2 g / F 6 g / KH 4 g. Approx. 370 kJ / 90 kcal per piece filled. E 2 g / F 4 g / KH 11 g
1 portion approx:
  • 100 kcal
  • 420 kJ
  • 2 g protein
  • 6 g fat
  • 11 g carbohydrates

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