Tangerine linz hearts

Hearts from the Linz dough soaked in tangerine icing and decorated with gummy bears.

Cook

Zuzka

Servings

Ready in

60 min.

Difficulty

low

Ingredients


all-purpose flour / plain flour	1.1 1735	lb kcal	500	grams
baking powder for gingerbread	1 4	kcal	1
chicken egg	1 88	pc kcal	1	piece
egg yolk	2 114	pcs kcal	2	pieces
ground walnuts	3.5 674	oz kcal	100	grams
powdered sugar	7.75 854	oz kcal	220	grams
salt	0 ??	kcal	0
tangerine juice	2 13	tbsp kcal	2	tablespoon
unsalted butter	10 2056	oz kcal	280	grams
vanilla sugar	0.25 29	oz kcal	8	grams

Recipe

1. Preparation of dough

all-purpose flour / plain flour 1.1 lb (500 g) • unsalted butter 10 oz (280 g) • powdered sugar 4.25 oz (120 g) • ground walnuts 3.5 oz (100 g) • vanilla sugar 0.25 oz (8 g) • baking powder for gingerbread 1 • egg yolk 2 pcs • chicken egg 1 pc • salt

Cut the butter into smaller pieces and put in a bowl. When the butter softens, add flour, sugar, a pinch of salt, ground nuts, vanilla sugar, baking powder, egg yolks, whole eggs to the bowl. Knead the dough with your hands.

Let the dough rest in the cold for 30 minutes. Preheat the oven to 1060°F (1060°F (570°C)C)F (1060°F (570°C)F (1060°F (570°C)F (570°F (570°F (300°C)C))C)) F (1060°F (570°C)F (570°F (570°F (300°C)C))F (570°F (300°C)F (300°F (150°C))) C) C. Roll the dough to a thickness of about 3 mm. Cut hearts out of the dough, which you place on a baking sheet lined with baking paper. Bake for 10 minutes at 1060°F (1060°F (570°C)C)F (1060°F (570°C)F (1060°F (570°C)F (570°F (570°F (300°C)C))C)) F (1060°F (570°C)F (570°F (570°F (300°C)C))F (570°F (300°C)F (300°F (150°C))) C) C. Let the biscuits cool.