Rascals

by Editorial Staff

Summary

Prep Time 1 hr
Cook Time 10 mins
Total Time 3 hrs 10 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 300 grams flour
  • 100 g almonds, round
  • 150 g powdered suar
  • 1 pinch (s) salt
  • 1 packet vanilla sugar
  • 1 teaspoon lemon zest from an untreated lemon
  • 200 g butter
  • 1 egg (s)
  • Flour, for sprinkling the work surface
  • 200 g currant jelly, red
  • Powdered sugar, for dusting
Rascals
Rascals

Instructions

  1. The amount is enough, depending on the size of the cookie cutter, for approx. 40 cookies and 20 ready-made rascals.
  2. Sift the flour into a bowl. Place the almonds, powdered sugar, a pinch of salt, vanilla sugar, lemon peel, butter in flakes and egg on top. Knead everything with the dough hook of the hand mixer, then with your hands to form a smooth dough.
  3. Shape the dough into a ball and wrap it in cling film and put it in the fridge for 2 hours.
  4. Line trays with baking paper. Preheat the oven to 180 ° C (convection 160 ° C).
  5. Knead the dough, cut in half and roll out 3 mm thin on a floured surface.
  6. Cut out cookies, poke 1 - 3 small holes in every second one with an apple cutter. Bake the cookies on the baking sheets in the oven for 10-12 minutes until they are pale yellow.
  7. Stir the currant jelly until smooth and spread it on the hot, unperforated cookies. Place 1 perforated cookie on each and press down a little.
  8. Let the rascals cool down and dust with powdered sugar.

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