Mozart doughnuts

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
4.4 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 35
  • 200 g Flour
  • 100 g ground almonds without skin
  • 175 g Icing sugar
  • 1 pinch Salt
  • 1 egg (size M)
  • 100 g du beurre froid et mou
  • 80 g + approx. 35 pistachio kernels
  • 1 TABLESPOON Rum
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Put flour, almonds, 100 g icing sugar, salt, egg and 100 g cold butter in flakes into a mixing bowl, first knead with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 45 minutes

  2. 2

    Roll out the dough on a floured work surface to a thickness of 3-4 mm. Cut out approx. 35 circles (each approx. 4 cm Ø). Knead the rest of the dough again and process in the same way. Place on 3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes. Remove, place on a cake rack and let cool off

  3. 3

    For the filling, grind 80 g of pistachios finely in the universal chopper. Cream 100 g soft butter and 75 g icing sugar with the whisk of the hand mixer. Stir in ground pistachios and rum

  4. 4

    Put 2 cookies together with some pistachio cream. Spread the rest of the cream with a teaspoon on each biscuit centre and decorate with 1 pistachio nut each

  5. 5

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
120 kcal
CARBS
10 g
FATS
8 g
PROTEINS
2 g