25g almonds (with skin)
1 egg (medium-sized)
1 packet vanilla sugar
1 pinch of cinnamon
3 tbsp. of Maintal Rosehip Preserve Extra
Flour for the work surface
1. Place the wooden skewers in cold water. Chop the almonds Knead together 250g flour, 100g sugar, the egg, vanilla sugar, 1 pinch of salt and 150g butter until smooth. Wrap the dough in cling film and place in the fridge for approx. 30 minutes. Meanwhile, rub 50g flour, 20g sugar, 30g butter, cinnamon, chopped almonds and a pinch of salt together with your fingers until it has a breadcrumb-like consistency.
2. Roll out the shortcrust pastry dough on a flour-covered work surface until approx. 1/2cm thick and, using cutters, cut out star (approx. 6cm diameter) and Christmas tree (approx. 7cm tall, 6cm wide) shapes. Knead the remaining dough together, roll it out again and cut out more stars, repeating until there is no more dough.
3. Line 2 baking trays with baking paper. Place the cookies on the baking trays and spread with the rose-hip jam. Sprinkle the crumble mixture on top. Insert a wooden skewer into each cookie. Place each baking tray – one after the other – in the pre-heated oven (electric oven: 175°C/ fan oven: 150°C/ gas: please see manufacturer information) and bake for approx. 20 minutes.
Preparation time: approx. 1 hour and 30 minutes.
Approx. 670 kJ, 160 kcal per cookie. Protein 2g, fat 9g, carbohydrates 19g