Angel eyes

Ingredients

21 dag flour

15 dag butter

7 dag of sugar

1 packet vanilla sugar

5 dag peeled, grated almonds

2 egg yolks

Zest of a lemon

1 pinch of salt

Apricot jam

Preparation

1. Crumble the flour with the cold butter. Always use cold butter for shortcrust pastry.
2. Add all other ingredients and work into a smooth dough.
3. Leave to rest in cling film for ½ hour.
4. Form small balls. Place on a baking sheet lined with baking paper. Make a small well with a wooden spoon.
5. Brush with egg yolk.
6. Bake at 180°C until golden brown.
7. Immediately fill the cavity with jam while the biscuits are still hot.

Tip

There are other delicious sweet recipes for processing the egg whites: macarons or widow’s kisses.