Stuffed chocolate bunnies

Ingredients

Directions

1. 1

   Mix 250 g flour, almonds, sugar, vanilla sugar and baking powder. Add the egg, 1 tablespoon cold water and butter in pieces. Knead first with the dough hooks of the mixer, then briefly with your hands to a smooth short pastry.

2. 2

   Wrap dough in foil and chill for about 20 minutes.

3. 3

   Roughly chop the chocolate. Heat the cream in a pot, remove from the heat and dissolve the chocolate in it while stirring. Let the chocolate cream cool down and put it in a cool place for about 1 hour.

4. 4

   Line two baking trays with baking paper. Roll out short pastry 2-3 mm thin on a floured work surface. Use a cookie cutter to cut out approx. 32 bunnies (each approx. 5.5 x 10 cm) and spread them on the baking trays.

5. 5

   Knead and roll out the dough again and again until the dough is used up. Bake the cookies one after the other in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 10 minutes each and let them cool down.

6. 6

   Mix the short pastry bunnies with the chocolate cream. Squeeze gently and chill for about 30 minutes.

7. 7

   Mix icing sugar with lemon juice to a thick icing. Put the icing in a freezer bag and cut off a small tip. Spray the icing as a tuft on the bunnies and sprinkle sugar pearls on top immediately.

8. 8

   Allow to dry and decorate the bunnies with bows.