Easter cookies
Servings: 40 pieces
Ingredients
- 300 grams of flour
- 100 g peeled and ground almonds
- 200 g plant-based butter (cut into small pieces and no longer completely cold)
- 90 g powdered sugar
- 20 g vanilla sugar
- ½ lemon (zest of the peel)
- 5 tbsp quince jelly
- Icing sugar for sprinkling
Instructions
- Mix the flour with the almonds, powdered sugar, vanilla sugar and lemon zest in a bowl.
- Add butter and 1 tablespoon of cold water, quickly knead into a smooth dough and shape into a ball. Really only knead the dough until everything has mixed well. In contrast to yeast dough, long kneading is not helpful here.
- Place in a closed container in the refrigerator for half an hour.
- Preheat the oven to 180 ° C.
- Roll out the dough on a floured surface and cut out the biscuits with and without a motif in the middle so that there are an equal number of tops and bottoms at the end.
- Bake in the preheated oven for 10 minutes.
- In the meantime, stir the jelly in a bowl until smooth.
- As soon as the cookies are ready, put ¼ teaspoon of jelly on the still hot bottom parts of the cookies and immediately place a top part (see photo) on top and carefully press on. When the cookies have cooled down, the jelly will set.
- At the end you can put the cookies on a wire rack and sprinkle with powdered sugar and the cute Easter treat is ready!