Viennese caramel kiss

Name: Viennese caramel kiss
Cook time: 50 min
Total time: 50 min
Yield: 40
Ingredients: 50 g Dark chocolate; 1 Egg (Gr. M); 130 g soft butter; 70 g Icing sugar; 3 TABLESPOONS Amaretto; 160 g Flour; 1 package Caramel custard powder; 2 TABLESPOONS Rose hip jam; 1-2 TABLESPOONS Icing sugar; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 40

50 g Dark chocolate
1 Egg (Gr. M)
130 g soft butter
70 g Icing sugar
3 TABLESPOONS Amaretto
160 g Flour
1 package Caramel custard powder
2 TABLESPOONS Rose hip jam
1-2 TABLESPOONS Icing sugar
baking paper

Directions

1
Roughly chop the chocolate and melt in a hot water bath. Let cool briefly. Preheat the oven.
2
(electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Line two baking trays with baking paper. Separate the egg. Cream butter and icing sugar with the whisks of the mixer. First stir in egg yolk, then chocolate and 2 tbsp. amaretto.
3
Mix flour and pudding powder, stir into the mixture. Beat egg whites until stiff and fold in.
4
Pour into a piping bag with star-shaped spout and spray approx. 80 small tuffs (2-3 cm Ø) onto the sheets. Bake in the oven for 8-10 minutes one after the other. Let them cool down.
5
Stir the jam and 1 tbsp. amaretto until smooth. Mix 2 biscuits with some jam, let them dry and dust with icing sugar.