Viennese Heart

Summary

Ingredients

• 300 grams flour
• 100 g powdered suar
• 2 packs vanilla sugar
• 2 egg yolks
• 1 pinch (s) salt
• some lemon peel, grated
• 200 g butter, cold
• 250 g apricot jam

For painting:

• 2 tablespoon apricot jam
• 2 tablespoon liqueur, (fruit liqueur, e.g. peach or orange liqueur)

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Instructions

1. Sieve the flour on the table top and make a well in the middle. Add powdered sugar, vanilla sugar, egg yolk, salt and lemon zest. Process with part of the flour into a thick paste. Put the butter in pieces on the porridge. Cover everything with flour and knead quickly from the center to a smooth dough.
2. Roll out the dough thinly, cut out hearts and place on a baking sheet lined with baking paper. Bake in the preheated oven at 180 ° C (convection 160 ° C) for approx. 8-10 minutes. Let cool down completely.
3. Brush half of the hearts on the underside with apricot jam and put a second heart on top.
4. Mix the apricot jam with the liqueur and heat it in a saucepan. Bring to the boil briefly and brush the hearts with it on the top. Let it dry well overnight.
5. Tip:
6. Never stack the hearts directly on top of each other as they will stick together! Place a piece of cling film between each layer in the tin can.