Hamburg Schnitten
Ingrediënten
- 1⅔ cup 200 g Flour
- 1 stick plus 2 tbsp 140 g Butter
- ¼ cup 70 g Confectioner’s sugar
- 2.5 oz 70 g Almonds, ground
- Dash of cinnamon ground Dash of clove, ground
- 3 Egg yolks
- 3 Egg whites
- 1 cup less 1 tbsp 210 g Granulated sugar
- Dash of vanilla sugar
- 2.5 oz 70 g Almonds, ground
- 2 tbsp 1 kl Coffee, ground
- About 1¼ cup 150 g apricot marmalade
Instructies
- Preheat oven to 350 °F (180 °C).
- Quickly knead together the flour, butter, confectioner’s sugar, almonds, cinnamon, cloves, and egg yolks to make a pâte brisée dough.
- Let the dough rest for 20 minutes.
- Line a baking sheet with parchment paper.
- Roll the dough out to the size of the baking sheet and bake for about 12 minutes.
- Remove and lower the oven heat to 320 °F (160 °C).
- Brush with marmalade.
- Beat the egg whites to stiff peaks with the granulated sugar.
- Fold in the vanilla sugar, almonds, and coffee.
- Spread the mixture on the baked dough and bake again for 25 minutes.
- Cut into rectangles or squares.
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