Gingerbread Amarena Bags

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix flour and gingerbread spice and sieve into a bowl. Spread butter in small pieces on top. Sift icing sugar over it. Add salt and egg. Knead everything first with the dough hooks of the hand mixer, then with cool hands to a smooth short pastry. Wrap the dough in cling film and chill for 1 hour.

2. 2

   Drain and halve the Amarena cherries. Roll out one half of the dough 2-3 mm thick on the floured work surface. Cut out thalers with a round cookie cutter (7-8 cm Ø, with a wavy edge). Put a teaspoon of nut nougat cream on one half of each thaler, place half an Amarena cherry on top and press down lightly. Fold the other half of the dough over the filling. Carefully press the edges together with your hands, then press a pattern around the edges with a fork, dipping the fork in flour between. Knead the remaining dough again, work and fill in the same way. Place the dough pockets on 2 baking trays covered with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 12 minutes. Place the baking trays on the cake rack and let the pastry cool down. Chop the chocolate coating and melt on a warm water bath. Pour the couverture into a freezer bag, cut off a small corner.

3. 3

   Knead the remaining dough again, work and fill in the same way. Place the dough pockets on 2 baking trays covered with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 12 minutes. Place the baking trays on the cake rack and let the pastry cool down. Chop the chocolate coating and melt on a warm water bath. Pour the couverture into a freezer bag, cut off a small corner. Spray the chocolate coating onto the pastry in irregular strips. Allow the chocolate coating to set

4. 4

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
110 kcal

CARBS
13 g

FATS
6 g

PROTEINS
1 g