Dotterstangerl

Name: Dotterstangerl
Total time: 45 min
Yield: 4 Portions
Cuisine: Austrian
Ingredients: 200g Egg Yolk (ca. 10 Pc.); 140g Icing Sugar; 160g Flour, wheat; 10g Bourbon Vanilla Sugar; 1Pinch Sea Salt, Coarse; 100g Apricot Jam; 100g Chocolate Glaze

30—45 Min

Bourbon Vanilla Sugar

A classic on the cookie plate: "Dotterstangerl" are simply typical for Christmas. Their delicate vanilla aroma can be combined wonderfully with different jams. They are also particularly suitable for decorating with chocolate or glazes.

Ingredients 4 Portions

For ca. 500 g Cookies
- 200 gEgg Yolk (ca. 10 Pc.)
- 140 gIcing Sugar
- 160 gFlour, wheat
- 10 gBourbon Vanilla Sugar
- 1 PinchSea Salt, Coarse
100 gApricot Jam
100 gChocolate Glaze

Preparation

1
Beat the egg yolks with the icing sugar and vanilla sugar until frothy.
2
Fold in the wheat flour and mix until a smooth dough is formed.
3
Fill the dough into a piping bag with a perforated nozzle and pipe 2 cm long cookies onto a lined baking sheet.
4
Bake the cookies at 180 ° C on the fan setting for 7-8 minutes.
5
Coat half of the "Dotterstangerl" with apricot jam and sandwich them together with uncoated cookies.
6
Dip the sandwiched cookies in chocolate icing and let set on a rack.