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🍰 Angel Eyes

325 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the lemon thoroughly and finely grate about 1 tsp of the zest. In the mixing bowl, combine flour, ground almonds, 50 g powdered sugar, vanilla sugar, and a pinch of salt with the measuring cup in place for 8 sec./speed 2.
  2. 2. Separate the eggs and use the egg whites for something else. Add the egg yolks, the soft butter, and the lemon zest, and knead for 2 min./dough setting. Remove the dough from the mixing bowl and let it rest in the refrigerator, wrapped in cling film, for about 30 minutes.
  3. 3. Preheat the oven to 160 °C (convection). Line a baking sheet with baking paper. Form the dough into small balls, about the size of a cherry. Spread the remaining powdered sugar on a clean surface and roll the balls in it.
  4. 4. Place the balls on the baking sheet with some space between them. Use the wooden handle of a ladle to press small indentations into the balls, being careful not to pierce through them. Bake the cookies in the oven for about 15 minutes until golden brown.
  5. 5. Take the cookies out of the oven and fill the indentations with jam. Let the Angel Eyes cool down, dust with powdered sugar, and serve. Enjoy!

Nutrition per serving