Summary

Ingredients

• 400 g flour
• 4 teaspoons baking powder
• 200 g suar
• 2 packs vanilla sugar
• 1 pinch (s) salt
• 2 egg yolks
• 1 egg white
• 200 g mararine
• 75 g almond (s) (peeled, sliced)
• 1 egg white
• 1 glass apricot jam
• 1 packet couverture (whole milk and / or dark chocolate)

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Instructions

1. Prepare a batter from the ingredients above (up to and including margarine). Wrap the dough in cling film and place in the refrigerator for about 1 hour.
2. Then roll out the dough in portions on a floured work surface about 1/2 cm thick. Cut the sheet of dough crosswise and lengthwise into strips approx. 5-6 cm long and 2-3 cm wide with a sharp knife. Brush the top of the pastry strips with egg white, decorate with a few sliced almonds and place on a baking sheet lined with baking paper. (Caution! Not very close together as the dough still rises!)
3. Bake in the preheated oven to 175-190 degrees for about 10 minutes.
4. After cooling, coat the sticks with jam and glue them together, the sides with the almonds on the outside.
5. Melt the couverture in a water bath. Now dip one end of the almond sticks into the melted couverture and allow to cool.
6. These biscuits keep very well in a tin for the whole of Advent.