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Cookie recipe Red hearts

Anonim

The perfect place for everyone you love. Fruity with jelly refined.

For about 50 pieces

For the short crust pastry:

  • 300 g of cold butter (in small cubes)
  • 160 g of powdered sugar
  • Mark of 1 vanilla pod
  • 1 egg yolk
  • 400 g of flour
  • 150 g peeled ground almonds

Also:

  • about 150 g powdered sugar
  • each about 1 tablespoon of lemon juice and water
  • About 150 g raspberry or red currant jelly.

Preparation:

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  1. Chop dough pieces on a large wooden or board with the help of a large knife with a smooth blade to make a dough. Form to the ball. Leave to cool in foil for approx. 1 hour.
  2. Preheat oven to 180 degrees (hot air: 160 degrees). Roll out the dough in portions between two cut frozen bags approx. 4 mm thick. Refrigerate. From the dough, first cut out hearts (about 6 cm in size). Put on a sheet of baking paper. Then again cut out hearts of the same size and cut out a smaller heart out of them so that only a 1 to 1.5 cm wide do-it-edge remains. Keep these "heart edges" cold for a while, then put them on the hearts on the plate, lightly press. Bake on a medium rack for about 12 minutes. Consuming remaining dough as well. Let the heart cool.
  3. Mix icing sugar, juice and water to a low-viscosity mixture. Paint the edges of the hearts with it. Get feasted.
  4. Heat jelly, fill in disposable piping bag. Cut off little bit. Fill hearts with it. Make jelly firm.

Difficulty: medium

Preparation time: approx. 2 1/2 hours

Cooling time: approx. 1 hr.

You want to shorten the baking time? Then play our biplane game with baked delicacies:

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