Waffle lollipops

Waffle lollipops

Total: 1 hr 53 Min. | Active: 1 hr
vegetarian
Nutritional value / piece: 149 kcal
, Fat: 8 g
, Carbohydrate: 16 g
, Protein: 3 g

Ingredients

40 pieces

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

Dough

400 g white flour
200 g shelled ground almonds
200 g sugar
1 organic lemon, use grated zest only
½ tsp salt
200 g butter, cut into pieces, cold
2 eggs, beaten

Waffles

100 g caramel cookie spread
100 g apricot jam
2 tbsp icing sugar
40 wooden sticks
a little sugar pearl
a little caramel cookie spread
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How it's done

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Dough

Mix the flour, almonds, sugar, lemon zest and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the eggs, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.

To shape

Roll out the dough in batches between a cut-open plastic bag to a thickness of approx. 2 mm. Cut out circles approx. 5 cm in diameter. Place the biscuits on two baking trays lined with baking paper, chill for approx. 15 mins.

To bake each tray

Approx. 8 mins. in the centre of an oven preheated to 200°C. Using a cooling rack, immediately press squares into half of the circles, leave all of the biscuits to cool on a cooling rack.

Waffles

Cover the bases with the spread and the lids with the apricot jam, place the wooden sticks in the middle of the bases, place the lids on top, press down gently, dust with icing sugar. Decorate the waffles with the pearls (using a little of the spread to glue them down).

Good to know
Tip: Cut out circles approx. 7 cm in diameter instead of 5 cm.

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