Lollipop cookies

Lollipop cookies

Total: 30 Min. | Active: 20 Min.
Nutritional value / piece: 286 kcal
, Fat: 18 g
, Carbohydrate: 26 g
, Protein: 6 g


12 pieces


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


50g frozen raspberries, defrosted
90g mangoes, broken into pieces

Cake mixture

150g butter
150g sugar
1 fresh egg
a little salt
200g white flour
150g shelled ground almonds

To roast

a little icing sugar
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12 wooden skewers, soaked in water

How it's done


Puree the raspberries and mango separately.

Cake mixture

Beat the butter, sugar, egg and salt using the whisk on a hand mixer until the mixture becomes lighter in colour. Divide the mixture in half, stir the raspberry puree into one half and the mango puree into the other half. Mix the flour and almonds, mix half into the raspberry dough and half into the mango dough.


Transfer each dough mixture to a piping bag with a smooth nozzle (approx. 10 mm in diameter). Shape into lollipops on two trays lines with baking paper. Insert the skewers into the lollipops.

To roast

for approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave the lollipops to cool completely on a rack, dust with icing sugar.

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