Angel Eyes (Engelsaugen) - cooking recipe

Ingredients
    120 g flour
    75 g butter
    1 egg yolk
    35 g icing (powder sugar)
    1 teaspoon vanilla sugar
    1 pinch salt
    1/2 grated lemon, rind of
Preparation
    Mix together the flour, butter, egg yolk, icing sugar, vanilla sugar, salt and grated lemon rind to form a dough. Leave the dough in a cool place for an hour.
    Out of the dough make small balls and place on a prepared baking tray. Make a small indentation in the middle of each ball, using your little finger and fill the hole, using a teaspoon, with raspberry jam.
    Bake your cookies at 200 degrees C for about 15 minutes.
    Leave them to cool and then coat the bottom of each cookie with melted chocolate and leave until firm.

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