Cherry-almond rhombuses

Name: Cherry-almond rhombuses
Cook time: 1 h
Total time: 1 h
Yield: 60
Ingredients: 300 g Flour; 50 g crushed almonds; 2 (20 g) slightly heaped tablespoons of cocoa; 100 g Sugar; 1 package Bourbon vanilla sugar; 1 pinch Salt; 200 g cold butter/margarine; 1 Egg (Gr. M); 7-10 Tbsp possibly approx. 100 g red cherries to decorate; 75 g white couverture; baking paper; 1 zipper bag

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 60

300 g Flour
50 g crushed almonds
2 (20 g) slightly heaped tablespoons of cocoa
100 g Sugar
1 package Bourbon vanilla sugar
1 pinch Salt
200 g cold butter/margarine
1 Egg (Gr. M)
7-10 Tbsp possibly approx. 100 g red cherries to decorate
75 g white couverture
baking paper
1 zipper bag

Directions

1
Knead flour, almonds, cocoa, sugar, vanilla sugar, salt, fat in pieces and egg first with a hand mixer, then briefly with your hands until smooth. Cover and chill for approx. 20 minutes
2
Line baking tray with baking paper. Roll out the dough to a rectangle (approx. 28 x 30 cm). Bake in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 12 minutes. Pull the pastry from the baking tray together with the baking paper. Cut into lozenges (approx. 3 x 6.5 cm) while still hot. Let them cool down
3
Halve the cherries. Coarsely chop the chocolate coating and melt in a hot water bath. Pour into a plastic bag, cut off a small corner. Decorate the lozenges with chocolate in strips and cherries. Let dry