Mozart Tower

Name: Mozart Tower
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 40
Ingredients: 200 g Flour; 1 pinch Salt; 150 g ground almonds without skin; 175 g Icing sugar; 1 egg (size M); 100 g cold + warm butter; 40 g ground pistachio kernels; 20 Amarena cherries or wild cherries; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 40

200 g Flour
1 pinch Salt
150 g ground almonds without skin
175 g Icing sugar
1 egg (size M)
100 g cold + warm butter
40 g ground pistachio kernels
20 Amarena cherries or wild cherries
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Knead flour, salt, 100 g almonds, 100 g icing sugar, egg and cold butter in flakes to a smooth dough. Wrap in cling film and chill for about 30 minutes. For the filling, stir warm butter and 75 g icing sugar until white-creamy. Stir in 50 g almonds and 30 g pistachios. Put the mixture in a cool place. Roll out the dough on a floured work surface 3-4 mm thin.
2
Cut out circles (3 cm Ø) and put them on 2 baking trays covered with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 ° C on medium heat/ convection oven: 175 °C/ gas: level 2)) for 8-10 minutes until light yellow. Remove from the baking tray with paper and allow to cool. Put 2 cookies together with some almond cream. Fill the remaining cream into a piping bag with a fine perforated spout and spray the cookies with a dab of cream. Dust each with 1/2 Amarena cherry and the remaining pistachios.
3
Best aroma 1-2 weeks