Advent, Advent... What could be more wonderful than the smell of freshly baked cookies with a cozy Advent coffee? These shortbread cookies with light fine cocoa chocolate are quick and easy to prepare.
Recipe for approx. 15 pieces
Preparation time: 60 minutes incl. baking and cooling time
Ingredients:
250 g butter (room temperature)250 g sugar
200 g 'Rausch Plantagen Grenada 39 %'
4 eggs
120 g peeled, ground almond kernels
400 g flour
Additional poppy seeds
Preparation:
- Beat the butter and sugar together with a hand mixer for about 8 minutes until creamy.
- Beat in the eggs one at a time for 1.5 minutes each.
- Then add the almond kernels and flour.
- Add poppy seeds to taste.
- Pour the mixture into a piping bag fitted with a medium-sized star-shaped nozzle and pipe onto a baking tray lined with baking paper.
- Chill for about 30 minutes.
- Bake in a preheated oven at 180 degrees (fan oven 160 degrees) on the 2nd shelf from the bottom for about 12 minutes until golden brown.
- Then leave the shortbread to cool on a wire rack.
- In the meantime, melt the light cocoa chocolate over a bain-marie.
- Dip the cooled curls into the chocolate, leave to set and serve.
