Poppy seed diamonds

Name: Poppy seed diamonds
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 pack of (500 g) Baking mix for butter shortbread; 150 g soft butter; 2 Eggs (size M); 1 Egg Yolk; 1 TEASPOON Whipped cream; 1 package (250 g) Poppy seed bakery (ready-to-bake poppy seed filling); 130 g colorful documented references; 7-10 Tbsp Flour; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 pack of (500 g) Baking mix for butter shortbread
150 g soft butter
2 Eggs (size M)
1 Egg Yolk
1 TEASPOON Whipped cream
1 package (250 g) Poppy seed bakery (ready-to-bake poppy seed filling)
130 g colorful documented references
7-10 Tbsp Flour
baking paper

Directions

1
Put the baking mixture into a mixing bowl and spread the butter in small pieces on top. Add the eggs and work into a smooth dough with the dough hooks of the hand mixer. Knead briefly with floured hands and roll out on a floured work surface.
2
Cut into strips of approx. 3.5 cm wide using a wavy pastry wheel. Repeat this diagonally once more, so that rhombuses are formed. Arrange the rhombs on 2-3 baking trays lined with baking paper.
3
Mix egg yolk and cream and brush the rhombs with it. Place about 1/2 teaspoon of poppy seed mixture in the middle of each rhombus. Halve the cherries and press 1/2 cherry on each poppy seed blob. Bake the trays one after the other in a preheated oven (electric: 175°C / gas: level 2) for 8-10 minutes.
4
Let the cookies cool down on a cake rack. Makes about 60 pieces.