Summary

Ingredients

• 220 g butter, soft (almost runny)
• 80 g powdered suar
• 1 pinch (s) salt
• 1 teaspoon orange peel, grated or a pack orange bake
• 1 egg (s)
• 1 egg yolk
• 150 grams flour
• 150 g cornstarch
• 100 g jam, raspberry
• 200 g cake icin, dark chocolate

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Instructions

1. Mix the butter, powdered sugar, salt and orange peel until frothy.
2. Beat the egg and yolk in a separate bowl, then stir into the butter and sugar mixture. Fold in the flour and starch.
3. Preheat the oven to 180 degrees (convection: 160 degrees).
4. Line a baking sheet with parchment paper.
5. Pour the dough into a piping bag with a perforated nozzle (No. 6), place small heaps at a large distance on the baking paper.
6. Bake thalers very lightly in the oven for 10 minutes. Take out and let cool. Process the rest of the dough in the same way.
7. Turn half of the thalers over and coat the flat side with a little jam. Place the remaining halves on top. let dry
8. Melt the chocolate glaze according to the instructions on the package and dip half of the assembled raspberry and orange thalers in it. Let dry.
9. The cookies can be kept for around 3-4 weeks.
10. Additional:
11. The butter should be very soft, almost runny.
12. I inject with a freezer bag without a nozzle and make sure that the cookies don`t get too big (about 1 € coins). The dough spreads a little in the hot oven, do not squirt too tightly.
13. Since the cookies are very crumbly, I try to bake small cookies.