Dough:
120 g margarine
120 g sugar
2 eggs
300 g flour
1/2 package baking powder
2 packages vanilla sugar
1/2 jar Apricot-Preserve Extra
Topping:
250 g butter or margarine
200 g sugar
2 packages vanilla sugar
1. Make of the dough ingredients a shortcrust. Dissolve butter or margarine in pot. Add sugar and vanilla sugar and stir. Fold in nuts or almonds. Add milk so that a smooth consistency is received. Squeeze Apricot Preserve through a sieve and spread onto the dough mass.
2. Afterwards put the topping which should have chilled a little bit on it. Bake at 175°C in the convection oven for approximately 20 minutes.
Company address: Industriestr. 11, 97437 Hassfurt
Tel.: +49 (0)9521 9495-0
Fax: +49 (0)9521 9495-960
E-Mail: export@maintal-konfitueren.de
Martina Dütsch-Cerbone
Tel.: +49 (0)9521 9495-311
Fax: +49 (0)9521 9495-960
E-Mail: duetsch-cerbone@maintal-konfitueren.de
Sonja Käb
Tel.: +49 (0)9521 9495-312
Fax: +49 (0)9521 9495-960
E-Mail: kaeb@maintal-konfitueren.de
