Cocoa stars and apricot rascals

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Quickly knead flour, sugar, vanilla sugar, egg, 1 pinch of salt and butter in flakes with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for 30 minutes. Roll out the dough thinly (approx. 3 mm) on a floured work surface. Cut out 50 stars (5 cm Ø), and 50 serrated circles (7 cm Ø). Cut out flowers (3.5 cm Ø) from 25 circles in the middle.

2. 2

   Knead the dough and roll out again until all cookies are cut out. Place stars and circles on 3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 13-15 minutes. Remove the biscuits from the oven, place them on a cake rack and let them cool down. In the meantime, heat jam and jelly separately for the flowers. Pass the jam through a sieve. Spread half of the cut out circles without blossoms with jam or jelly. Dust the circles with the flower first with 1 tablespoon of icing sugar and then place them on top. Fill the blossoms with jelly or jam and leave to dry. For the stars warm up the nut nougat cream.

3. 3

   Spread half of the cut out circles without blossoms with jam or jelly. Dust the circles with the flower first with 1 tablespoon of icing sugar and then place them on top. Fill the blossoms with jelly or jam and leave to dry. For the stars warm up the nut nougat cream. Using a brush, spread half of the stars thickly with nut nougat cream. Dust the remaining stars first with 1 tablespoon icing sugar, then with cocoa. Place on the other biscuits

Nutrition Facts

KCAL
110 kcal

CARBS
15 g

FATS
5 g

PROTEINS
1 g