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
How it's done
Place the butter in a bowl, add the sugar, vanilla sugar and salt. Stir in the egg, beat for approx. 3 mins. using the whisk on a hand mixer. Mix the almonds, flour, baking powder and gingerbread spice, stir into the mixture. Shape approx. 40 balls by hand, place on two baking trays lined with baking paper. Top with the kumquats and press down gently.
Approx. 10 mins. in an oven preheated to 180 °C (convection). Remove from the oven, leave the biscuits to cool on a rack. Mix the icing sugar and lemon juice, drizzle the icing over the biscuits.
|Note:||Once cool, these biscuits can be packaged up and frozen. Keep for approx. 1 month. Defrost the biscuits on a cooling rack.|
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