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Tangerine linz hearts

Tangerine linz hearts

    

Hearts from the Linz dough soaked in tangerine icing and decorated with gummy bears.

Cook

No. of servings

30

Ready in

60 min.

Difficulty

low

 

 

1. Preparation of dough

all-purpose flour / plain flour 1.1 lb (500 g)  unsalted butter 10 oz (280 g)  powdered sugar 4.25 oz (120 g)  ground walnuts 3.5 oz (100 g)  vanilla sugar 0.25 oz (8 g)  baking powder for gingerbread 1  egg yolk 2 pcs  chicken egg 1 pc  salt

Cut the butter into smaller pieces and put in a bowl. When the butter softens, add flour, sugar, a pinch of salt, ground nuts, vanilla sugar, baking powder, egg yolks, whole eggs to the bowl. Knead the dough with your hands.

Preparation of dough

2. 

Let the dough rest in the cold for 30 minutes. Preheat the oven to 1060°F (1060°F (570°C)C)F (1060°F (570°C)F (1060°F (570°C)F (570°F (570°F (300°C)C))C)) F (1060°F (570°C)F (570°F (570°F (300°C)C))F (570°F (300°C)F (300°F (150°C))) C) C. Roll the dough to a thickness of about 3 mm. Cut hearts out of the dough, which you place on a baking sheet lined with baking paper. Bake for 10 minutes at 1060°F (1060°F (570°C)C)F (1060°F (570°C)F (1060°F (570°C)F (570°F (570°F (300°C)C))C)) F (1060°F (570°C)F (570°F (570°F (300°C)C))F (570°F (300°C)F (300°F (150°C))) C) C. Let the biscuits cool.

3. 

powdered sugar 3.5 oz (100 g)  tangerine juice 2 tbsp

Prepare the icing by dissolving the sugar in the tangarine juice.

4. 

Soak the hearts from one side in the icing. You can decorate the hearts with gummy bears. Let it solidify in the cold.

Bon appetit!

all-purpose flour / plain flour1.1lb500grams
baking powder for gingerbread11
chicken egg1pc1piece
egg yolk2pcs2pieces
ground walnuts3.5oz100grams
powdered sugar7.75oz220grams
salt-
tangerine juice2tbsp2tablespoon
unsalted butter10oz280grams
vanilla sugar0.25oz8grams

 

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