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Angel's Eyes

Quick to make and irresistibly delicious - these are our angel's eyes. Simply heavenly!

80 min
vegetarian
Engelsaugen

Ingredients

4 portions
50 g
ground almonds
50 g
LEIMER Breadcrumbs, alternatively: LEIMER Spelt Breadcrumbs, LEIMER Wholemeal Breadcrumbs
280 g
flour
100 g
sugar
1 Pack
vanilla sugar
1 Pinch
salt
200 g
soft butter
2 Piece
egg yolks
blackcurrant jelly
powdered sugar for dusting
Discover now:

Preparation

  • Mix the hazelnuts and Breadcrumbs, toast in a pan without oil until golden brown, transfer to a bowl and leave to cool.
  • Mix the sifted flour with the hazelnuts, Breadcrumbs, sugar, vanilla sugar and salt. Add the butter and egg yolks, knead quickly to form a dough, wrap in cling film and chill for 2 hours.
  • Knead the dough well again until it is smooth.
  • Preheat the oven to 180°C top/bottom heat.
  • Roll the dough into portions of approx. 3 cm diameter, cut off approx. 1 cm thick slices, roll into balls and place on a baking tray lined with baking paper. Use the handle of a wooden spoon to make a small indentation in each ball.
  • Bake on the middle shelf for 15-18 minutes. After approx. 10 mins, press the indentations lightly and finish baking. Then leave to cool on a wire rack.
  • Dust the cookies with powdered sugar.
  • Heat the jelly in a pan and stir until smooth. Fill the cavity of each cookie with the jelly, leave to dry thoroughly and store in a tin in a cool, dry place.

 

The recipe for 4 portions makes approx. 70 pieces.