The Viennese hearts Cookies Recipe Preparation time: 40 minutes * without refrigeration time Cooking time: 8-10 minutes per cookie sheet Durability: 2-3 weeks in tightly sealed cans
Approximately 80 pieces
For the dough:
300 g flour * 100 g powdered sugar * 2 packs of Dr. Oetker vanilla sugar * 2 egg yolks (size M) * salt * Grated zest of 1 organic lemon (untreated, unwaxed) * 200g cold butter
For glaze:
3 tablespoons apricot jam
For the cast:
2 tablespoons apricot jam 1 tablespoon orange juice *
Method:
type of flour for the dough in a mixing bowl.
Add remaining ingredients and whisk with dough hook to work with first briefly at the lowest, well then at the highest level.
Then knead on a lightly floured work surface briefly into a dough. If it sticks, wrapped it in plastic wrap for a while in the refrigerator.
Preheat the oven. Top and bottom heat: 180-200 ° C, hot air: 160-180 ° C.
Roll out the dough portions on lightly floured surface as thinly as possible and with a heart cookie cutter cut out (about 5 cm diameter). The scraps together again knead, roll out again and cut out more hearts - so many times until the dough is used up.
heart on the baking sheet (covered with parchment paper) place. The baking sheets sequentially sliding (along with hot air 2 baking sheets) in the preheated oven. The heart biscuits bake 8-10 minutes per baking sheet .
The pastry hearts with the baking paper from the baking sheets to cool on cake racks and pull can.
For spreading the jam until smooth and strain through a sieve if necessary. Half of the pastry hearts on the bottom of the brush with jam. Each heart with another pastry on top and the bottom lightly.
Cross out the casting, the jam through a sieve, stir in the orange juice in a small saucepan and boil briefly. The pastry brush over the heart. The cast can be determined.
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| Viennese heart Cookies |