Quinces – Angel Eyes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 30) |
Ingredients
- 150 grams flour
- 50 grams sugar
- 1 pinch (s) salt
- 1 vanilla pod, the pulp it
- 40 g hazelnuts, round
- 1 medium egg (s), including the yolk
- 100 g butter or mararine
- 2 tablespoon powdered sugar
- 80 g jelly (quince jelly)
Print Recipe
Pin Recipe Instructions
- Put the flour, sugar, salt, vanilla pulp and ground hazelnuts in a bowl. Add flakes of fat and egg yolk. First work through everything with the dough hook of the hand mixer, then knead with your hands to form a smooth dough. Chill for about 1 hour.
- Shape the dough into a roll of approx. 2 cm. Cut the roll into approx. 1 cm thick slices. Shape slices into balls and place on a baking sheet lined with baking paper. Make a small depression in each cookie with a lightly floured wooden spoon handle. Bake in a preheated oven at 200 ° C for about 12 minutes. Let cool down.
- Dust the cookies with the powdered sugar. Heat the jelly, stir until smooth and pour into the wells with a teaspoon. Let the quince jelly dry.
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