skylarks of Leipzig

Name: skylarks of Leipzig
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 3 Eggs (Gr. M); 250 g + 75 g flour; 125 g + 125 g butter/ margarine; 125 g + 50 g sugar; 1 TABLESPOON brandy, 1 pinch of salt; 7-10 Tbsp Bitter Almond Flavour; 125 g + 2 tablespoons icing sugar; 100 g crushed almonds; 7-10 Tbsp Grease; 2 TABLESPOONS Apricot Jam

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

3 Eggs (Gr. M)
250 g + 75 g flour
125 g + 125 g butter/ margarine
125 g + 50 g sugar
1 TABLESPOON brandy, 1 pinch of salt
7-10 Tbsp Bitter Almond Flavour
125 g + 2 tablespoons icing sugar
100 g crushed almonds
7-10 Tbsp Grease
2 TABLESPOONS Apricot Jam

Directions

1
Separate eggs. Knead 250 g flour, 125 g fat in pieces, 125 g sugar, 2 egg yolks, brandy, salt and 1 tablespoon cold water. Cover the short pastry and chill for about 30 minutes
2
Mix 125 g fat and aroma until creamy. First stir in 125 g icing sugar, then 75 g flour and finally almonds. Beat egg white and 50 g sugar until stiff and fold in
3
Roll out the dough on a little flour. Cut out about 16 circles (each approx. 9 cm Ø). Knead the rest of the dough, roll out. Cut 32 strips (6 x 1/2 cm) from it. Put the dough into greased brioche or tartlet moulds
4
(7 cm Ø, 3 cm high). Prick several times
5
Warm the jam. Spread the dough bases with it. Add 1 tablespoon of almond paste to each base. Place 2 strips of dough on each. Whisk 1 egg yolk and spread on the cake. Bake on the grid in the hot oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) on the middle shelf for about 40 minutes. Let them cool down. Dust with 2 tablespoons of icing sugar