Tricorn biscuits with macaroon filling

Name: Tricorn biscuits with macaroon filling
Cook time: 45 min
Total time: 45 min
Yield: 30
Ingredients: 50 g candied fruit mix; 1 egg (size M); 50 g Coconut flake; 25 g Sugar; 1 package (400 g) Shortcrust pastry; 4-6 Tbsp Whipped cream; 50 g flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 30

50 g candied fruit mix
1 egg (size M)
50 g Coconut flake
25 g Sugar
1 package (400 g) Shortcrust pastry
4-6 Tbsp Whipped cream
50 g flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Chop the candied fruit a little smaller. Separate the egg. For the filling, mix grated coconut, candied fruit, sugar and 1 egg white to a smooth mixture. Roll out the dough on a lightly floured work surface 3-4 mm thick. Cut out circles (6-7 cm Ø) and place them on a baking tray lined with baking paper. Whisk egg yolk and cream.
2
Brush the cookies with it and place hazelnut-sized piles of the filling in the middle. Lift up the edges of the pastry and press them into the filling in 3 places. Brush again with whisked egg yolk. Sprinkle with flaked almonds. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. Dust with icing sugar