The brave Schneiderlein Button biscuits

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the short pastry, cut butter into small pieces, grate marzipan. Knead butter, sugar, salt, egg yolk and marzipan with the dough hooks of the hand mixer. Add flour and almonds and knead quickly with your hands to a smooth dough. Form the short pastry into a flat brick, wrap in foil and chill for about 1 hour

2. 2

   Knead the short pastry briefly and roll out in small portions on a floured work surface to a thickness of approx. 4 mm. Cut out 20 circles with two round cutters (3 and 4 cm Ø) and place them on 2 baking trays lined with baking paper. Cut out 2 or 4 "buttonholes" in half of the circles with a punched spout (8 mm Ø). Knead the rest of the short pastry together again, roll out and cut out circles until the whole short pastry is processed. If the short pastry becomes too soft, refrigerate briefly in between

3. 3

   Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the middle shelf for 8-10 minutes until golden brown and allow to cool

4. 4

   Pass the jam through a sieve. Spread the back of the biscuits without holes with jam. Place one biscuit with holes on each and press down lightly. Decorate the buttons with colourful sugar writing and leave to dry overnight

5. 5

   The button biscuits are kept cool and dry in tins between layers of baking paper for about 2 weeks

6. 6

   waiting time 1 1/2 hours

Nutrition Facts

KCAL
90 kcal

CARBS
8 g

FATS
5 g

PROTEINS
1 g