shortbread with advocaat cream and blueberries

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cream butter, icing sugar, salt and 1 packet of vanilla sugar with the whisk of the hand mixer. Add the eggs one by one and stir in. Mix flour and hazelnuts and stir into the fat-egg mixture. Fill the dough into a piping bag with a large star-shaped spout and spray 8 large rectangles of approx. 4 x 8 cm onto the baking tray. From the remaining dough squirt hearts. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 10-12 minutes.

2. 2

   Remove the cookies and let them cool down on a cake rack. Melt the chocolate coating in a warm water bath, fill into a small freezer bag and cut off a small corner. Decorate hearts with it. Soak the gelatine in cold water for 10 minutes, squeeze it out and dissolve at low heat. Stir egg liqueur into the gelatine and chill. Whip the cream until stiff, allow the rest of the vanillin sugar to trickle in. Fill in a piping bag with a large star-shaped spout. Spray cream onto the rectangular biscuits. Pour eggnog over the cream. Sort blueberries, wash and dab dry. Spread blueberries over the cream.

3. 3

   Whip the cream until stiff, allow the rest of the vanillin sugar to trickle in. Fill in a piping bag with a large star-shaped spout. Spray cream onto the rectangular biscuits. Pour eggnog over the cream. Sort blueberries, wash and dab dry. Spread blueberries over the cream. Place hearts on top. Decorate with lemon balm

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
490 kcal

CARBS
36 g

FATS
34 g

PROTEINS
7 g