INGREDIENTS:
Dough:
350 g AURORA wheat flour type 405 classic
1 pinch of baking powder
120 g sugar
1 packet of vanilla sugar
180 g butter
2 egg yolks
2 tbsp milk
grated peel of 1/2 untreated lemon
Filling:
120 ml milk
120 g sugar
a little cinnamon
grated zest of 1/2 untreated lemon
240 g ground walnuts
4 packets of vanilla sugar (40 g)
3 tbsp rum
Decoration :
60 g apricot jam, thinly strained
40 g desiccated coconut
130 g strawberry jam
Also:
baking paper,
round cookie cutters (Ø 3 cm),
piping bag
PREPARATION:
Mix flour and baking powder in a bowl. Add the remaining dough ingredients and process for 5 minutes to form a smooth dough. Then knead the dough again briefly with your hands and chill for at least 30 minutes.
Roll out the dough about 1/2 cm thin on a work surface dusted with flour. Cut out approx. 80 cookies using cookie cutters and place them on a baking tray lined with baking paper. Bake in the preheated oven for about 10 minutes on the middle rack until golden and yellow. Stove setting: electric stove: 200 degrees, gas: level 3, convection oven: 180 degrees.
After baking, place the cookies on a wire rack with baking paper and let them cool.
Mix milk, sugar, cinnamon and lemon peel in a saucepan and bring to the boil briefly. Add the walnuts and bring to the boil again
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
