Robust snowmen

For 20 pieces
  • 150 g Butter
  • 75 g Sugar
  • 250 g flour
  • 1 packet vanillin sugar
  • 75 g ground almonds with skin
  • 1 egg (size M)
  • 150 g white couverture
  • 1-2 TL Pistachio kernels
  • 2-3 EL coconut stack
  • Sugar pearls / hearts
  • flour
  • baking paper
  • Disposable piping bags
60 minutes
light
1.
Butter in pieces , Sugar, flour, vanilla sugar, 50 g ground almonds and egg first knead with the dough hook of the hand mixer, then with your hands to form a smooth dough. Cover and chill for about 30 minutes. Roll out the dough to a thickness of approx. 5 mm on a work surface dusted with flour. Cut out snowmen (approx. 10 cm long). Place the cookies on 2 baking sheets lined with parchment paper. One after the other in the preheated oven (electric stove: 200° C / fan oven: 175 ° C / gas: level 3) Bake for 10-15 minutes. Let cool down. Chop the couverture. Melt carefully on a warm water bath. Roughly chop the pistachios. Pour couverture into a piping bag. Paint snowmen with it. Sprinkle with 25 g of almonds and desiccated coconut. Decorate with pistachios and sugar pearls / hearts. Allow to dry
2.
1 hour waiting time
1 piece approx:
  • 190 kcal
  • 790 kJ
  • 3 g protein
  • 12 g fat
  • 17 g carbohydrates

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