Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 30) |
Ingredients
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.
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