Preparation
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1Preheat oven. Process the flour, delicate cologne flakes, butter, egg yolk, sugar, vanilla sugar, almonds and 3 tablespoons of water into a smooth dough and chill for ½ hour. Roll out the dough thinly on a floured surface and cut out 20 cookies in the shape of Easter eggs or bunnies using a cookie cutter. Using smaller egg or bunny cutters, poke a hole in half of the cookies. Do the same with the remaining dough. Bake the Easter eggs or bunnies on a baking tray lined with baking paper until golden.
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2After they have cooled, spread the jam on the cookies, place the cookies with the motif on top and dust with powdered sugar.
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3Top/bottom heat: 200 °C Circulating air: 180°C Baking time: 10-12 minutes Preparation time: approx. 25 minutes
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4The remaining egg white can be used to bake pithy coconut macarons. You can find the recipe in our recipe collection.
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for approx. 20 pieces:
200 G
Flour
200 G
Delicate Kölln Oat Flakes
200 G
butter
4
egg yolk
100 G
Sugar
1 pack
vanilla sugar
50 G
Almonds, finely ground
3 EL
Water
3-4
large and small cookie cutters: rabbits, hearts, ducks etc.
For the decoration:
3 EL
Jam or jelly
1 EL
powdered sugar
