Zutaten
- Soft Butter125 grams
Puderzucker100 grams
Eigelb1 piece
Flüssige Vanille1 teaspoon- Flour, sifted150 grams
- Peeled and roasted almonds, finely ground100 grams
Salz0
Dunkle Schokolade60 grams- Roasted almonds, or 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, beat the butter slightly, then add the sugar and beat on 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 shapes (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 a mixture of egg and sour cream. Sprinkle sliced almonds on half of the cookies 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 double boiler 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 sliced almonds on top).
5 Min - 9
Gently press the two pieces together and twist the top piece.
5 Min
Nährwertangaben
Puderzuckerpro 100gEigelbpro 100gFlüssige Vanillepro 100gSalzpro 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.