Chocolate biscuits with Christmas meringue

Name: Chocolate biscuits with Christmas meringue
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 53
Ingredients: 1 Basic recipe for short pastry; 1 tablespoon (approx. 6 g) Cocoa powder; 1 TABLESPOON Rum; 50 g Almond kernels without skin; 30 g Walnut kernels; 1-2 TABLESPOONS Milk; 1 egg (size M); 60 g Sugar; 1 Mesp. ground cinnamon; 1 Mesp. ground cloves; 1 TEASPOON Lemon juice; 7-10 Tbsp Flour; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 53

1 Basic recipe for short pastry
1 tablespoon (approx. 6 g) Cocoa powder
1 TABLESPOON Rum
50 g Almond kernels without skin
30 g Walnut kernels
1-2 TABLESPOONS Milk
1 egg (size M)
60 g Sugar
1 Mesp. ground cinnamon
1 Mesp. ground cloves
1 TEASPOON Lemon juice
7-10 Tbsp Flour
baking paper

Directions

1
When preparing the short pastry, knead in the cocoa and rum. Roast the almonds in a pan without fat and let them cool down. Halve the walnuts. Roll out the dough 2-3 mm thin on a floured work surface and cut out half of the flowers of about 5 cm Ø.
2
Using a dough wheel, work the remaining dough into rectangles measuring 5,5 x 3,5 cm. Spread the flowers and cookies on two baking trays lined with baking paper. Spread the cookies thinly with milk. Separate the egg.
3
Mix sugar and spices. Beat the egg white until stiff and finally stir in the sugar mixture and lemon juice. Pour meringue mixture into a piping bag with a large star-shaped spout and spray a large tuff on the flowers and three small tuffs on the cookies.
4
Decorate with walnuts and almonds as desired. Brush the almonds with egg yolk as desired. Bake the trays one after the other in a preheated oven, 2nd shelf from below (electric oven: 150 °C/ convection oven: 125 °C/ gas: stage 1) for 18-20 minutes.
5
Let it cool down on a cake rack.