Hazelnut-cherry medallions

Ingredients

For 54 Pieces

150 g soft butter

125 g Sugar

1 pack vanilla sugar

Salt

1 Egg (size M)

250 g Flour + a little

1 pack (5 g) Baking soda

75 g ground hazelnuts

75 g chopped hazelnut kernels

125 g Cherry jam

125 g Icing sugar

2 tbsp Milk

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preparation

1

For the dough: Cream together the butter, sugar, vanilla sugar, and a pinch of salt. Beat in the egg. Mix the flour, baking soda, and ground nuts, then stir into the butter mixture. Divide the dough into three portions and shape each into a roll (about 18 cm long) on ​​a floured surface. Cut each roll into about 18 slices. Shape each slice into a ball, roll in chopped nuts, and press lightly.

2

Place the balls onto baking sheets lined with parchment paper. Press a small indentation into each ball using a finger or the handle of a wooden spoon. Stir the jam until smooth and spoon it into the indentations.

3

Bake the cookies on a baking sheet in a preheated oven (electric oven: 180°C/fan oven: 160°C/gas: see manufacturer's instructions) for about 12 minutes. Let cool.

4

For the icing, stir together the powdered sugar and 2-3 tablespoons of milk until smooth. Fill the icing into a freezer bag. Snip off a small corner of the bag. Decorate the cookies with the icing in a striped pattern. Let dry.

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Nutritional values

Apiece

70 kcal

1 g of protein

3 g fat

10 g carbohydrates