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
Dough
Icing
How it's done
Dough
Using the whisk on a mixer, beat the butter, icing sugar, egg and salt. Blitz the walnuts and apricots in a food processor, mix with the flour, gingerbread spice, cinnamon and baking powder, add, combine to form a dough. Cover and chill for approx. 2 hrs.
To shape
Between two sheets of baking paper, roll out the dough in batches to approx. 7 mm thick. Cut out the stars, place on two baking trays lined with baking paper, chill for approx. 15 mins.
To bake
Approx. 12 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, leave the biscuits to cool on a rack.
Icing
Puree the jam with the icing sugar and lemon juice until smooth. Coat the biscuits with the icing, decorate with walnuts or slices of apricot as desired, leave to dry.
| Shelf life: | Keep in an airtight tin for approx. 2 weeks. |
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