Lucky pig Pinky

Name: Lucky pig Pinky
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g Flour; 1 pinch Salt; 1 package Vanillin sugar; 1 knife tip Baking Powder; 100 g Sugar; 50 g ground almonds without skin; 125 g Butter; 1 egg (size M); 1 Protein; 250 g Icing sugar; 4-5 Tbsp Lemon juice; 7-10 Tbsp red food colouring; 7-10 Tbsp sugar pearls

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g Flour
1 pinch Salt
1 package Vanillin sugar
1 knife tip Baking Powder
100 g Sugar
50 g ground almonds without skin
125 g Butter
1 egg (size M)
1 Protein
250 g Icing sugar
4-5 Tbsp Lemon juice
7-10 Tbsp red food colouring
7-10 Tbsp sugar pearls

Directions

1
Put flour, salt, vanillin sugar, baking powder, sugar and almonds into a mixing bowl and mix. Add the butter in flakes and the egg and mix to a smooth dough using the dough hook of the hand mixer. Cover the dough and chill for about 30 minutes
2
In the meantime draw a pig's head on a sheet of paper as a template (8.5 cm Ø). Roll out the dough on a lightly floured work surface to a thickness of approx. 5 mm and cut out pig's heads using the template. Fold the right ear to the front and press it slightly. Knead the remaining dough and cut out 12 circles (approx. 2.5 cm Ø). Use a nozzle (0.5 cm Ø) to cut out 2 circles each as nostrils. Beat the egg white. Spread one side of the circles with the egg white and stick them on the heads as noses. Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes until golden brown. Let the biscuits cool down on a cake rack
3
Stir icing sugar, lemon juice and food colouring until smooth. Apply the icing with a brush. Leave the nostrils free. For the eye, press one sugar bead each into the icing, allow to dry
4
Waiting time approx. 1 hour