Stuffed shortcrust bunnies

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix flour, almonds, sugar, vanillin sugar and baking powder. Add the egg, 1 tbsp. cold water and butter in small pieces. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth short pastry. Wrap the dough in foil and chill for approx. 20 minutes

2. 2

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

3. 3

   Roll out short pastry 2-3 mm thin. Cut out approx. 32 bunnies (approx. 5.5 x 10 cm) and place them on 2 baking trays lined with baking paper. Roll out dough residues again and again until the dough is used up. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes one after the other. Let the cookies cool down

4. 4

   Spread half of the shortcrust pastry bunnies on the underside with the chocolate cream and place one uncoated bunny with the underside on each. Squeeze gently and chill for 30 minutes if necessary

5. 5

   Mix icing sugar and lemon juice to a thick icing. Put the icing in a disposable piping bag and cut off the tip. Spray the icing as tails on the bunnies and sprinkle sugar pearls on top immediately. Let it dry and decorate the bunnies with bows

6. 6

   waiting time approx. 2 hours

Nutrition Facts

KCAL
220 kcal

CARBS
23 g

FATS
13 g

PROTEINS
3 g