X-Mas kisses
easy
60 mins
60 mins
Ingredients
- 250 g Flour
- 50 g ground almonds (without skin)
- 1 coated Tsp Baking Powder
- 75 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 1 egg (size M)
- 1 untreated lime
- 125 g cold butter
- 1 Egg Yolk
- 1 TEASPOON Milk
- 100-120 g lemon curd
- 60 g white couverture
- 7-10 Tbsp Cling film
- baking paper
- 1 Freezer bag
Directions
- 1
Mix flour, almonds and baking powder in a bowl. Add sugar, vanillin sugar, salt and egg. Wash the lime thoroughly, dab dry and finely grate the peel. Cut butter into cubes and place in the bowl together with the lime zest. Knead well with the dough hooks of the hand mixer.
- 2
Then quickly work into a smooth dough with your hands. Divide the dough and form into two approx. 20 cm long rolls. Cover with foil and chill for at least 1 hour. Cut dough rolls into approx. 0.5 cm thick slices and spread them on 2-3 baking trays lined with baking paper. Mix egg yolk and milk and spread the cookies with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Let them cool down. Spread half of the cookies with Lemon Curd and place one uncoated cookie on each. Coarsely chop the chocolate coating and melt on a hot water bath.
- 3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Let them cool down. Spread half of the cookies with Lemon Curd and place one uncoated cookie on each. Coarsely chop the chocolate coating and melt on a hot water bath. Put the couverture in a freezer bag and cut off a small corner. Decorate each cookie with a small chocolate spiral and allow to dry
Nutrition Facts
90 kcal
10 g
5 g
2 g
More Delicious Recipes
