Almond curd rolls with applesauce
easy
50 mins
50 mins
Ingredients
- 500 g Potatoes
- 1 untreated lemon
- 4 Apples
- 120 g Sugar
- 1 package Vanillin sugar
- 2 Eggs (size M)
- 1 pinch Salt
- 250 g Low-fat curd
- 200 g Flour
- 2 coated tablespoons of cornflour
- 1 TEASPOON Baking Powder
- 150 g flaked almonds
- 50 g clarified butter
- 1 TEASPOON ground cinnamon
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Flour
Directions
- 1
Wash the potatoes, cook in boiling water for about 20 minutes, drain, rinse and peel. It is best to put them in a cool place overnight.
- 2
Wash lemon, grate dry, grate peel. Halve lemon and squeeze juice. Peel and quarter apples, remove core and cut apple quarters into small pieces. Caramelise 50 g sugar in a pot, add apple pieces, deglaze with lemon juice and simmer for about 8 minutes. Remove from the stove and puree lightly
- 3
Finely grate the potatoes. Add lemon zest, vanillin sugar, 50 g sugar, eggs, salt and quark and mix. Mix flour, starch, baking powder, add to the quark mixture and knead to a smooth dough with the dough hooks of the hand mixer. Form 16 balls of the same size from the dough with well floured hands and press them slightly flat. Put the flaked almonds in a plate. Turn the biscuits in it and press them lightly
- 4
Melt half the clarified butter in a large coated pan. Fry the almond biscuits one after the other with the remaining clarified butter for about 5 minutes, turning them until golden brown. Mix 20 g sugar with cinnamon and sprinkle the finished almond biscuits. Arrange the almond cookies with apple compote, dust with icing sugar and decorate with lemon balm
- 5
Waiting time approx. 12 hours
Nutrition Facts
920 kcal
116 g
38 g
27 g
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