Summary

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

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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.