Amarettini mini pistols
easy
105 mins
105 mins
Ingredients
- 400 g dried soft apricots
- 4 TABLESPOONS Almond liqueur (e.g. Amaretto)
- 200 g Walnut kernels
- 325 g Butter
- 500 g Flour
- 1 package Baking Powder
- 150 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 1 TEASPOON Christmas Stollen Spice
- 2 Eggs (size M)
- 250 g Low-fat curd
- 75 g Amarettini
- 200 g Icing sugar
- 7-10 Tbsp Flour
- baking paper
- 7-10 Tbsp Amarettini and walnut halves
Directions
- 1
Roughly chop the apricots. Place in a bowl and sprinkle with liqueur. Coarsely chop the walnuts. Put 125 g butter in flakes, flour, baking powder, sugar, vanillin sugar, salt, stollen spice, eggs and quark in a mixing bowl and knead with the dough hooks of the hand mixer to a smooth dough.
- 2
Knead the apricots and nuts. Then place them on a well floured work surface, press them flat a little, spread Amarettini evenly on top and carefully knead in. Divide the dough into three equal parts.
- 3
Roll out each piece of dough into a rectangle (approx. 25x15 cm) on well floured work surfaces. Then form into a stollen. Place the stollen on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes.
- 4
If necessary, cover the stollen after about 35 minutes of baking time. Then remove from the oven and place on a grid. Melt 200 g butter, spread thinly on the still warm stollen and dust with a little icing sugar.
- 5
Repeat the process several times. Decorate as desired before serving with amarettini and walnut halves.
Nutrition Facts
240 kcal
28 g
12 g
4 g
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