Sweet for the tree

For 40 For 40 pieces
  • 350 g + some flour
  • 75 g ground almonds (skinless)
  • 1 Knife tip Baking powder
  • 150 g sugar
  • Salt
  • Cinnamon
  • 1 packet vanilla sugar
  • 1 egg (size M)
  • 150 g soft butter
  • 150 g Whole milk and white couverture
  • sugar decoration
  • baking paper
  • ribbon
370 minutes
easy
1.
First you mix 350 g flour, almonds, baking powder, sugar, 1 pinch of salt, 1 pinch of cinnamon and vanilla sugar in a mixing bowl. Add the egg, 2 tablespoons of cold water and flaky butter. Knead everything first with the dough hook of the hand mixer and then briefly with your hands to form a smooth dough.
2.
Shape the dough into a ball and cover for approx.
3.
Chill for 45 minutes.
4.
Now preheat the oven: electric stove: 200 C / convection: 175 ° C / gas: level 3. Then you divide the dough in 2 halves. Roll out a portion of the dough on a little flour to a thickness of approx. 4 mm and cut with a cookie cutter z. B. Cut out hearts, stars and flowers of different sizes.
5.
(7–12 cm Ø). Use a perforated nozzle (approx. 7 mm Ø) to make a hole for hanging in each cookie.
6.
Line a baking sheet with parchment paper. Place the first biscuits on top, put them in the oven and bake for about 10 minutes. Now take the tray out of the oven with pot holders or oven gloves and lift the biscuits from the tray onto a wire rack using a spatula.
7.
Process the second portion of dough in the same way. Knead together all the leftover dough briefly and process in the same way.
8.
Roughly chop both couvertures separately and melt one after the other in a hot water bath. Approx. Let cool for 10 minutes. Then coat the biscuits half with white and half with dark chocolate. Decorate with sugar decorations as you wish and let dry.
9.
Finally, you pull a ribbon through the holes of the biscuits and hang them on the Christmas tree.
1 portion approx:
  • 130 kcal
  • 2 g protein
  • 7 g fat
  • 15 g carbohydrates

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