Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Cutter
Mixer
Oven mitts
Rolling pin
Rubber spatula
Teaspoon
Timer
small bowl
Kitchen scales
Cooling rack
wooden skewers
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Place the butter, icing sugar, egg white and salt in a bowl, mix using the whisk attachment on a mixer. Add the flour, hazelnuts and cinnamon, combine to form a dough, flatten a little, cover and chill for approx. 1 hr.
To shape
On a lightly floured surface or between two sheets of baking paper, roll out the dough in batches to approx. 4 mm thick. Cut out Christmas trees (approx. 8 cm), place on two baking trays lined with baking paper. Cut out holes in half of the Christmas trees using a smooth nozzle or a wooden skewer (approx. 5 mm in diameter).
To bake
Approx. 10 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
Christmas trees
Stir the raspberry jam until smooth, spread over the biscuit bases. Dust the top half of the biscuits with icing sugar, place on top of the raspberry jam.
| Shelf life: | Keep in an airtight container for approx. 2 weeks. |
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