for 40 pieces

Dough

150 g	icing sugar
1 tsp	raspberry crumble, finely crushed using a mortar and pestle
200 g	butter, soft, cut into pieces
1	fresh egg white
1 pinch	salt
200 g	white flour
150 g	shelled ground almonds

To bake

100 g

red currant jelly

Icing

2 tbsp	icing sugar
2 tbsp	raspberry crumble, finely crushed using a mortar and pestle

How it's done

Dough

Mix the icing sugar and freeze-dried raspberries in a bowl. Add the butter, egg white and salt, beat using the whisk on a mixer until the mixture becomes lighter in colour. Mix the flour and almonds, add to the bowl, mix quickly to create a dough, flatten a little, cover and chill for approx. 1 hr.

To shape

Roll out the dough in batches between two sheets of baking paper to approx. 4 mm thick. Cut out stars (each approx. 5 cm in diameter), place on two baking trays lined with baking paper. Cut a small star (approx. 1 cm in diameter) out of half of the stars, chill the biscuits for approx. 30 mins.

To bake

Approx. 12 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, allow the biscuits to cool slightly on a cooling rack. Stir the jelly, spread on the warm biscuit bases.

Icing

Dust the tops of the biscuits with icing sugar and then with freeze-dried raspberries, place on top of the biscuit bases.

Show complete recipe