Butter shortbreads

Name: Butter shortbreads
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 52
Ingredients: 300 g Butter; 1 pinch Salt; 1 package Vanillin sugar; 250 g Sugar; 2 Eggs (size M); 2-3 Drops of bitter almond aroma; 250 g Flour; 250 g Cornstarch; 125 g ground almond kernels without skin; 1 1/2 TSP. Baking Powder; 200 g Whole milk couverture; 1 1/2 TABLESPOONS colourful, little sugar beads; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 52

300 g Butter
1 pinch Salt
1 package Vanillin sugar
250 g Sugar
2 Eggs (size M)
2-3 Drops of bitter almond aroma
250 g Flour
250 g Cornstarch
125 g ground almond kernels without skin
1 1/2 TSP. Baking Powder
200 g Whole milk couverture
1 1/2 TABLESPOONS colourful, little sugar beads
baking paper

Directions

1
Cream butter, salt, vanillin sugar and sugar. Stir in the eggs one after the other. Stir in bitter almond flavour. Mix flour, starch, almonds and baking powder. Stir in portions. Pour into a piping bag with a star-shaped spout (15 mm Ø) and squirt strips (5.5-6 cm long; keep a little distance as they run apart) onto 3 baking trays lined with baking paper.
2
Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 18-20 minutes.
3
Remove from the oven, place on the cake rack and allow to cool. Coarsely chop the chocolate coating and melt it over a warm water bath. Dip the thicker side of the cookies into the couverture, drain and place on baking paper.
4
Sprinkle with sugar pearls and let dry. Store in tins.