Angel eyes

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
4 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 45
  • 200 g soft butter
  • 1 package Vanillin sugar
  • 200 g Sugar
  • 1 egg (size M)
  • 7-10 Tbsp grated peel of 1/2 untreated orange
  • 325 g Flour
  • 100 g Cornstarch
  • 100 g Raspberry Jelly
  • baking paper

Directions

  1. 1

    Cream butter, vanilla sugar and sugar with the whisk of the hand mixer. Add egg and orange peel. Stir in flour and starch. Form the dough into walnut-sized, smooth balls. Line 2 baking trays (32 x 39 cm) with baking paper. Place balls on top

  2. 2

    Warm the jelly slightly and stir (do not let it become liquid!). Press a hollow into the centre of each ball with a round stirring spoon handle and fill it with jelly almost to the brim. Bake the trays one after the other in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes on the 2nd rack from below. Remove and let cool on a cake rack

Nutrition Facts

KCAL
90 kcal
CARBS
13 g
FATS
4 g
PROTEINS
1 g