Angel eyes
easy
75 mins
75 mins
Ingredients
- 100 g Flour
- 40 g Icing sugar
- 1 package Vanillin sugar
- 7-10 Tbsp grated peel of 1/2 untreated orange
- 1 pinch Salt
- 2 Egg Yolk
- 60 g Butter or margarine
- 7-10 Tbsp Flour
- baking paper
- 3 TABLESPOONS Raspberry Jelly
- 1/2 package (75 g) dark
- 7-10 Tbsp Couverture
Directions
- 1
Put flour, icing sugar, vanillin sugar, orange peel and salt in a bowl. Place the egg yolks and fat in small flakes on top. Use the dough hooks of the hand mixer to make a smooth dough and cover and refrigerate for about 1/2 hour. Shape the dough into 30-40 walnut-sized balls and place on a baking tray lined with baking paper. Press small depressions into the dough. Pour raspberry jelly into the depressions. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15 minutes. Let cool on a cake rack. Melt the chocolate coating in a warm water bath and dip the underside of the cookies into it. Drain on a cake rack. Store in a cool place. Results in approx. 30-40 pieces
- 2
Tin: Buchsteiner design
- 3
Thursday, 9 January 1997
- 4
The angel eyes have been baked by the Bella once again. They only got 18 pieces out. Since there have never been any complaints so far, possibly bake them again before the next release (or say small walnuts in the recipe)
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