Poppy seed dessert with crumbly biscuits

Name: Poppy seed dessert with crumbly biscuits
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 125 g Flour; 60 g soft butter or margarine; 30 g Icing sugar; 2 Egg yolk (size M); 100 g Raisins; 2 TABLESPOONS Rum; 150 g ground poppy seeds (available at the bakery); 1/2 l Milk; 175 g liquid honey; 1 package Vanillin sugar; 100 g chopped almonds; 125 g Whipped cream; 1 TABLESPOON flaked almonds

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

125 g Flour
60 g soft butter or margarine
30 g Icing sugar
2 Egg yolk (size M)
100 g Raisins
2 TABLESPOONS Rum
150 g ground poppy seeds (available at the bakery)
1/2 l Milk
175 g liquid honey
1 package Vanillin sugar
100 g chopped almonds
125 g Whipped cream
1 TABLESPOON flaked almonds

Directions

1
Knead flour, fat, icing sugar and 1 egg yolk to a smooth dough and let it rest for about 30 minutes. Drain the raisins and sprinkle with rum. Simmer poppy seeds and milk for about 20 minutes. Add honey, vanillin sugar, raisins and almonds and mix. Let the poppy seed mixture cool down. Whisk remaining egg yolk and 1 tablespoon of cream.
2
Roll out the dough to a rectangle (20x21 cm), use a dough wheel to roll out rectangles (2x7cm), place on a baking tray covered with baking paper. Brush with remaining whisked egg yolk and bake in a preheated oven (electric: 200 °C / gas: level 3) for 12-15 minutes. Roast the flaked almonds in a dry pan. Whip the rest of the cream until stiff and fold into the poppy seed mixture. Remove cookies from the oven and let them cool on a cake rack. Pour the poppy seed mixture into dessert glasses, decorate with the flaked almonds and serve with the biscuits