Mini studs

Name: Mini studs
Cook time: 1 h
Total time: 1 h
Yield: 40
Ingredients: 220 g Flour; 150 g + 1 teaspoon icing sugar; 200 g Butter; 240 g ground almonds without skin; 1 package Vanillin sugar; 1 egg (size M); 50 g candied fruit mix; 1 Protein; baking paper; 7-10 Tbsp Flour

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 40

220 g Flour
150 g + 1 teaspoon icing sugar
200 g Butter
240 g ground almonds without skin
1 package Vanillin sugar
1 egg (size M)
50 g candied fruit mix
1 Protein
baking paper
7-10 Tbsp Flour

Directions

1
Quickly knead flour, 150 g icing sugar, butter, almonds, vanillin sugar and egg with the dough hooks of the hand mixer and finally work into a smooth dough with your hands. Cover the dough and chill for about 30 minutes. Chop the fruit mixture finely. Line 2 baking trays with baking paper. Form the dough into a dough roll (1.5 - 2 cm Ø) on a floured work surface and cut into pieces of approx. 1.5 cm width. Form dough pieces into balls and spread them on the 2 baking trays.
2
Press the balls slightly flat on one side so that they look like small stollen. Whisk the egg white. Brush the stollen with the egg white and sprinkle with the fruit mix. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Let the Mini Stollen cool down and dust with 1 teaspoon of icing sugar
3
Waiting time approx. 1 hour