Crunchy tree

Name: Crunchy tree
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 43
Ingredients: 200 g Flour; 100 g ground hazelnuts; 75 g Sugar; 7-10 Tbsp Salt; 1 package Vanillin sugar; 7-10 Tbsp scraped pulp from 1 vanilla pod; 125 g Butter; 1 egg (size M); 100 g Hazelnut flakes; 160 g Raspberry Jelly; 1-2 TABLESPOONS Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 43

200 g Flour
100 g ground hazelnuts
75 g Sugar
7-10 Tbsp Salt
1 package Vanillin sugar
7-10 Tbsp scraped pulp from 1 vanilla pod
125 g Butter
1 egg (size M)
100 g Hazelnut flakes
160 g Raspberry Jelly
1-2 TABLESPOONS Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
For the dough, put flour, hazelnuts, sugar, salt, vanillin sugar, vanilla pulp, butter in flakes and egg in a mixing bowl. Knead with the dough hook of the hand mixer to a smooth dough. Then knead again briefly with your hands. Wrap dough in foil and refrigerate for 30 minutes. In the meantime, lightly toast the hazelnut flakes in a pan without fat. Remove from the pan and set aside.
2
Roll out the dough on a floured work surface (approx. 0.5 cm thick). Cut out fir trees of different sizes and place them 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 about 11 minutes. Remove from the oven, place on a rack and allow to cool. Spread the cookies thinly with slightly warmed jelly. Sprinkle with the roasted hazelnut leaves and dust with icing sugar
3
Waiting time approx. 30 minutes