Zutaten
- Soft Butter125 grams
Puderzucker100 grams
Eigelb1 piece
Flüssige Vanille1 teaspoon- Flour, sifted150 grams
- Peeled and roasted almonds, finely ground100 grams
- Pinch of Salt0
Dunkle Schokolade60 grams- Roasted Almonds, finely ground croquant60 grams
- Eigelb1 piece
Sauerrahm2 tablespoons- Sliced Almonds with Skin0
Schritte
- 1
Mix the flour and ground almonds with a pinch of salt in a bowl and set aside.
5 MinBenötigte Werkzeuge:
Rührschüssel - 2
In another bowl, cream the butter slightly, then add the sugar and beat at medium speed for 2 minutes. Add the egg yolk and vanilla and beat for 5 minutes.
7 MinBenötigte Werkzeuge:Rührschüssel🍳Whisk - 3
Add the flour and almond mixture and fold with a spatula without over-kneading (just until combined). Wrap the dough in plastic wrap and refrigerate for half an hour.
30 MinBenötigte Werkzeuge:
Spatel - 4
Roll out the dough between two sheets of parchment paper to a thickness of 3 mm, then cut into small sizes (3 cm diameter circles).
10 MinBenötigte Werkzeuge:🍳Rolling Pin
Backpapier - 5
Place the pieces on a baking sheet lined with parchment paper and brush the tops with the egg and sour cream mixture. Sprinkle almond slices on half of the pieces only, then bake at 160 degrees.
10 MinBenötigte Werkzeuge:
Backblech - 6
Remove the baking sheet from the oven and let it cool completely.
5 Min - 7
To make the filling, melt the chocolate in a water bath or microwave, then add the croquant and mix.
5 MinBenötigte Werkzeuge:🍳Microwave - 8
Take a plain cookie and place half a spoonful of the filling in the center, then cover it with another piece (the one with almond slices on its surface).
5 Min - 9
Gently press the two pieces together and twist the top piece.
5 Min
Nährwertangaben
Puderzuckerpro 100gEigelbpro 100gFlüssige Vanillepro 100gDunkle Schokoladepro 100gEigelbpro 100gSauerrahmpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.