Giotto cookies
DIFFICULTY
RATING
COOK TIME
90 mins
90 mins
TOTAL TIME
90 mins
90 mins
Ingredients
Servings:
6
- 250 g Flour
- 1 TEASPOON Baking Powder
- 80 g Sugar
- 7-10 Tbsp 1 p. vanilla sugar
- 1 small egg
- 120 g cold butter, cut into small pieces
- 100 g Dark chocolate coating
- 7-10 Tbsp Raspberry Jelly
- 30-40 Giotto balls (depending on the size of the cookies, more or less)
Directions
- 1
Sift the flour and baking powder, knead with sugar, vanilla sugar, egg and butter to a smooth dough. Put it in a cold place. Cut out cookies. Put them on a baking tray covered with baking paper and bake: Preheat the oven for about 10-13 minutes at 160° convection.
- 2
Dissolve the dark chocolate coating in a water bath at low temperature. Pour into freezer bags, cut off very small corners and decorate cooled cookies.
- 3
Stir the raspberry jelly until smooth (possibly pass through a sieve). Divide the giottos with a very sharp knife. Put a blob of jelly in the middle of each cookie and place one half of a Giotto ball on top.
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