Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g butter
- 175 grams sugar
- 1 packet vanilla sugar
- 1 medium egg (s)
- 175 g flour, (wheat flour)
- 175 g cornstarch
- 75 g almond (s), round (or hazelnuts)
- 4 tablespoon apricot jam
- 100 g couverture, dark
Print Recipe
Pin Recipe Instructions
- Mix the butter with the sugar and vanilla sugar until frothy. Add the egg, mix in the flour with the starch and stir in. Add the ground almonds at the end. Pour the mixture into a pointed bag and place small paws and dots on a baking sheet lined with baking paper. Bake at 175 ° C (fan oven) for about 10-15 minutes, the paws should not get too dark. Let cool down.
- Heat or melt the jam & couverture, spread the jam on one paw, glue together with another, dip one side into the couverture. Let it dry, done!
- The recipe is designed for around 60 paws or 30.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below