Cranberry nut curl
very easy
105 mins
105 mins
Ingredients
- 250 g Flour
- 75 g Sugar
- 7-10 Tbsp grated zest of 1 organic lemon
- 1 knife tip Baking Powder
- 1 egg (size M)
- 125 g Butter
- 50 g dried cranberries
- 30 g Pistachio kernels
- 75 g cherry jam
- 150 g Icing sugar
- 3 TABLESPOONS Lemon juice
- 7-10 Tbsp Flour
- 7-10 Tbsp Cling film
- baking paper
Directions
- 1
Mix flour, sugar, lemon peel and baking powder. Add the egg, 1 tablespoon of cold water and butter in small flakes. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth shortcrust pastry. Wrap dough in foil and chill for 20-30 minutes
- 2
Roll out the dough 2-3 mm thin on a lightly floured work surface and cut out approx. 20 circles (each approx. 5.5 cm Ø) and 45 circles (each approx. 5.5 cm Ø, inside approx. 2 cm Ø). Knead the dough again and again and roll out until the dough is used up. Spread the circles and rings on 3 baking trays lined with baking paper. Bake in the preheated oven, middle shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) until golden yellow. Bake for 8-9 minutes, circles for about 10 minutes. Let the cookies cool down
- 3
Coarsely chop cranberries and pistachios separately. Spread the jam on the circles and cover each with a curl
- 4
Mix icing sugar and lemon juice to a smooth glaze. Spread the filled cookies and the simple curls with it and immediately sprinkle with chopped cranberries and pistachios. Leave to dry. Arrange the curls with ribbons to hang them up. Pack the biscuits well in tins for storage
- 5
Waiting time about 45 minutes. For the 20 filled squiggles: For the 25 unfilled squiggles:
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