Angel and angel eyes
easy
50 mins
50 mins
Ingredients
- 120 g Flour
- 30 g + 1 tablespoon icing sugar
- 1 str. tbsp. grated coconut
- 3 Egg yolk (size M)
- 75 g Butter
- 3 TABLESPOONS Whipped cream (delicious is also coconut milk)
- 1 (50 g) Dark chocolate bar with chilli (62% cocoa)
- 30 g Kiwi Jam
- 30 g Marzipan raw mass
- 7-10 Tbsp a few drops of red and yellow food colouring
- 7-10 Tbsp Cloves
- 7-10 Tbsp Icing sugar and cocoa
- baking paper
Directions
- 1
Put flour, 30 g icing sugar, grated coconut and 2 egg yolks into a mixing bowl. Add butter in flakes. Mix first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Shape the dough into 24 balls and place on a baking tray lined with baking paper.
- 2
Press the balls a little flatter and form hollows in the middle. Mix 1 egg yolk and cream. Spread it on cookies. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 12 minutes. Remove and let cool off. In the meantime, chop the chocolate, melt it on a warm water bath and let it cool down a little. Warm up the jam and stir until smooth. Fill 12 cookies with chocolate and 12 with jam, let dry. Dust angel's eyes tenderly with icing sugar, angel's eyes with a mixture of cocoa and icing sugar. To decorate, knead marzipan, 1 tablespoon of icing sugar and food colouring.
- 3
In the meantime, chop the chocolate, melt it on a warm water bath and let it cool down a little. Warm up the jam and stir until smooth. Fill 12 cookies with chocolate and 12 with jam, let dry. Dust angel's eyes tenderly with icing sugar, angel's eyes with a mixture of cocoa and icing sugar. To decorate, knead marzipan, 1 tablespoon of icing sugar and food colouring. Shape into small chillies. Use cloves as stems
- 4
Waiting time approx. 1 hour
Nutrition Facts
80 kcal
7 g
5 g
1 g
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