Angel Eyes with Fine Raspberry Jam
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 g powdered suar
- 250 g flour
- 2 packs vanilla sugar
- 1 pinch (s) salt
- 150 g butter
- 1 egg (s)
- 150 g raspberry jam
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees circulating air.
- Put icing sugar, flour, vanilla sugar and salt in a large bowl and mix with a whisk. Add the butter and egg and quickly knead everything into a smooth dough.
- Prepare two baking sheets with parchment paper. Now remove 16 g portions from the dough, shape into balls with your hands and place on the baking sheet. Press as large a hollow as possible into each of the balls with one finger. Use a teaspoon to pour some raspberry jam into each well, being careful not to fill in too much, as the jam runs over the edge when baking.
- Bake the angel eyes in the preheated oven for about 12-15 minutes until golden.
- Let cool and dust with powdered sugar.
- Makes about 50 angel eyes.
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