Viennese kiss

Name: Viennese kiss
Cook time: 45 min
Total time: 45 min
Yield: 40
Ingredients: 50 g Dark chocolate; 1 egg (size M); 130 g Butter; 70 g Icing sugar; 3 TABLESPOONS Almond liqueur; 160 g Flour; 1 package Puddingpulver "Karamell"; 2 TABLESPOONS Rose hip jam; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 40

50 g Dark chocolate
1 egg (size M)
130 g Butter
70 g Icing sugar
3 TABLESPOONS Almond liqueur
160 g Flour
1 package Puddingpulver "Karamell"
2 TABLESPOONS Rose hip jam
7-10 Tbsp Icing sugar
baking paper

Directions

1
Roughly chop the chocolate and melt it in a bowl over a warm water bath. Separate the egg. Cream butter and icing sugar with the whisk of the hand mixer. Stir in first the egg yolks, then the chocolate and 2 tablespoons of almond liqueur. Mix flour and pudding powder and stir into the mixture. Beat the egg white until stiff and fold in.
2
Pour the mixture into a piping bag with a star-shaped spout and spray small tuffs (approx. 80 pieces, 1 1/2 cm Ø) onto 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes, then let them cool down. Stir jam and 1 tablespoon almond liqueur until smooth. Mix 2 tuffs each with some jam and leave to dry for about 30 minutes. Dust the cookies with icing sugar
3
30 minutes waiting time