Coloured almond biscuits

Name: Coloured almond biscuits
Cook time: 2 h
Total time: 2 h
Yield: 50
Ingredients: 200 g Butter; 1 egg (size M); 100 g Sugar; 1 pinch Salt; 100 g crushed almonds; 250 g Flour; 100 g Strawberry Jam; 200 g Icing sugar; 3-4 Tbsp Orange juice; 7-10 Tbsp red food colouring; 7-10 Tbsp blue food colouring; 7-10 Tbsp silver, gold, pink and pearl coloured sugar beads in different sizes; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 50

200 g Butter
1 egg (size M)
100 g Sugar
1 pinch Salt
100 g crushed almonds
250 g Flour
100 g Strawberry Jam
200 g Icing sugar
3-4 Tbsp Orange juice
7-10 Tbsp red food colouring
7-10 Tbsp blue food colouring
7-10 Tbsp silver, gold, pink and pearl coloured sugar beads in different sizes
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Cut butter into small cubes. Separate egg. Knead butter, sugar, salt, egg yolk and almonds with the dough hooks of the hand mixer. Add flour and knead with your hands to a smooth dough. Form short pastry into a brick, wrap in foil and chill for about 1 hour. Knead the short pastry briefly and roll out 1/3 on a floured work surface 5 mm thick.
2
Cut out stars, hearts, fir trees and snowflakes and place them on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes. Repeat the process until the dough is used up. Spread the cookies with strawberry jam as desired and put them together. Beat egg whites and icing sugar with the whisks of the hand mixer for 2-3 minutes and colour with red food colouring light pink. Pour some icing sugar into a piping bag and cut off the tip thinly. Surround the cookies with the icing. Mix the rest of the icing with orange juice to make it slightly thinner. Fill the icing back into the piping bag, cut the tip off larger and fill the cookies inside the icing with icing. Colour the icing pink to dark pink with red food colouring as desired. With a few drops of blue the pink icing turns purple. While the icing is still moist, sprinkle cookies with sugar pearls.
3
Surround the cookies with the icing. Mix the rest of the icing with orange juice to make it slightly thinner. Fill the icing back into the piping bag, cut the tip off larger and fill the cookies inside the icing with icing. Colour the icing pink to dark pink with red food colouring as desired. With a few drops of blue the pink icing turns purple. While the icing is still moist, sprinkle cookies with sugar pearls. Let the cookies dry well. In a tin they keep for 3-4 weeks
4
2 hours waiting time