VANILLA COOKIES Crescent & CUPCAKES

VANILLA COOKIES Crescent & CUPCAKES

VANILLA COOKIES Crescent

You will need
For the 80 pieces of cookies
1 vanilla pod
100 g of purified ground almonds
280 g flour
90g sugar
1 pinch of salt,
200 g butter
2 egg yolks

Besides
Sugar 150 g
1 vanilla pod

How to cook
Traditional Austrian cookies from the «Linz test» — so the shortbread dough in Austria.

1. Beat butter with sugar and vanilla until creamy, add the egg yolk, all stir well. Add almond flour and knead into a uniform dough. Roll dough 2 bundle placed for 2 hours in the refrigerator, then cut into small
pieces.

2. Roll out the pieces in the flagellum length of 6 cm, the ends to sharpen. Sformovat crescents.
Place the crescents on baking sheet at a sufficient distance from each other, as during baking the dough continues to increase in volume.

3. Pour on the working surface of vanilla, almonds, flour, sugar and salt. Cover with butter flakes. With the help of a spatula all chopped into chips. Add yolks and knead into a uniform dough. Bake at 190 ° C for 12 min. Mix sugar with vanilla and roll in a mixture of biscuits.

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CUPCAKES

You will need
For the 40 pieces required
200 g butter, 120 g of sugar
1 vanilla pod
1 egg yolk
180 g of crude ground almonds
270 g flour

For filling
150 g raspberry jam

For decoration
250 g chocolate
50 g chopped pistachios

How to cook
1. Beat butter with sugar and vanilla until creamy, add the egg yolk, all stir well. Add almond flour and knead into a uniform dough. Wrap in foil and the dough is put at least 2 hours in the refrigerator.

2. Roll out the dough on a floured surface into a layer thickness of 3-4 mm and cut into strips the size of 4,5×2,5 cm. Put on a baking sheet and bake in the heated to 190 ° C oven for 12 minutes. Glue strips warmed marmalade. Melt glaze it and cover the top part of the cake. Sprinkle with pistachios.

Enjoy your tea!

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