skylarks of Leipzig

Name: skylarks of Leipzig
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 2 Eggs; 250 g Flour; 125 g Butter or margarine; 125 g Sugar; 1 TABLESPOON Brandy; 1 pinch Salt; 7-10 Tbsp Cling film; 125 g Butter or margarine; 7-10 Tbsp a few drops of bitter almond aroma; 125 g Icing sugar; 75 g Flour; 100 g crushed almonds; 1 Egg; 50 g Sugar; 2 TABLESPOONS Apricot Jam; 2 TbspPowdered sugar for dusting; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

2 Eggs
250 g Flour
125 g Butter or margarine
125 g Sugar
1 TABLESPOON Brandy
1 pinch Salt
7-10 Tbsp Cling film
125 g Butter or margarine
7-10 Tbsp a few drops of bitter almond aroma
125 g Icing sugar
75 g Flour
100 g crushed almonds
1 Egg
50 g Sugar
2 TABLESPOONS Apricot Jam
2 TbspPowdered sugar for dusting
7-10 Tbsp Grease

Directions

1
For the shortcrust pastry, separate the eggs (use egg white for the filling). Knead flour, fat, sugar, egg yolk, brandy and 1 tablespoon of cold water to a smooth dough. Cover and place in the fridge for about 30 minutes. For the filling, mix the fat and baking flavouring with the whisk of the hand mixer until foamy. First stir in icing sugar, then flour and almonds bit by bit.
2
Separate the egg (keep the egg yolk). Beat 3 egg whites and sugar until very stiff. Fold into the almond mixture. Cut out circles (approx. 9 cm Ø) from the shortcrust pastry. Cut 6 cm long and 1/2 cm wide strips from the remaining dough. Line greased round moulds with a wavy edge (7 cm Ø, 3 cm high) and prick several times with a fork. Warm up the apricot jam and spread on the shortcrust pastry bases. Add one tablespoon of almond paste to each. Cover each with two strips of shortcrust pastry crosswise. Brush with whisked egg yolk and bake on the cake rack of the oven on the middle shelf in the preheated oven (electric: 175 °C/ gas: level 2) for about 40 minutes.
3
Warm up the apricot jam and spread on the shortcrust pastry bases. Add one tablespoon of almond paste to each. Cover each with two strips of shortcrust pastry crosswise. Brush with whisked egg yolk and bake on the cake rack of the oven on the middle shelf in the preheated oven (electric: 175 °C/ gas: level 2) for about 40 minutes. Allow to cool slightly in the tins, remove and let cool completely on a cake rack. Dust with icing sugar. Results in approx. 16 pieces