Zutaten
Mehl250 grams
Butter180 grams
Puderzucker75 grams
Gemahlene Mandeln50 grams- Orange Zest1 piece
Ei1 piece
Eigelb1 piece
Rosenwasser1 teaspoon
Vanille1 teaspoon- Pomegranates2 pieces
Zucker1 cup
Gelatine1 teaspoon
Schritte
- 1
To make the pomegranate jelly: Peel the pomegranates and place them in a blender. Blend until juice forms; transfer the contents to a bowl with a strainer, and press on the seeds to extract more juice. You should extract 1 cup of juice.
5 MinBenötigte Werkzeuge:
Mixer🍳Bowl
Sieb - 2
Place the juice and sugar in a pot over heat, and let the mixture boil while stirring until the sugar dissolves. Add the gelatin powder and continue stirring for two minutes. Let it cool.
2 MinBenötigte Werkzeuge:
Topf - 3
To make the dough: Place the flour, salt, sugar, and almond flour in a mixing bowl. Add the orange zest and mix well. Then add the egg, egg yolk, diced butter, vanilla, and rose water.
5 MinBenötigte Werkzeuge:
Rührschüssel - 4
Mix the mixture until it forms a dough, being careful not to overmix. Cover with plastic wrap and refrigerate for an hour or overnight.
60 Min - 5
Divide the dough into two halves and roll it out on two sheets of wax paper. Cut into desired shapes and bake in the oven at 180 degrees Celsius for 15 minutes.
15 MinBenötigte Werkzeuge:
Backblech - 6
Let them cool and then fill them with the jelly and serve.
5 Min
Nährwertangaben
Mehlpro 100gButterpro 100gPuderzuckerpro 100gGemahlene Mandelnpro 100gEipro 100gEigelbpro 100gRosenwasserpro 100gVanillepro 100gZuckerpro 100gGelatinepro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.