Summary

Ingredients

• 375 g wheat flour
• 1 teaspoon, leveled baking powder
• 50 grams sugar
• 3 egg yolks
• 250 g butter, soft

For covering:

• 3 egg whites
• 200 g powdered suar
• 75 g almond (s), peeled, chopped
• 175 g currants

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Instructions

1. Mix the wheat flour with baking powder and sift into a mixing bowl. Add sugar, egg yolks and butter. Work the ingredients with the hand mixer with dough hook first briefly on the lowest, then on the highest level, then knead with your hands on the work surface to form a smooth dough. Chill the dough for an hour.
2. Then roll out thinly, cut out with a round shape (diameter approx. 4 cm) and place the cookies on a baking sheet.
3. For the topping, beat the egg white until stiff, it must be so firm that a knife cut remains visible. Sieve the powdered sugar, gradually add it and keep beating. Pour the mixture into a piping bag with a perforated nozzle and squirt tuffs onto the cookies, sprinkle with the almonds and squeeze a few currants into each cookie. Bake in a preheated oven at 170 degrees for 10-15 minutes.
4. Let cool and store appropriately.