Plunder Hornchen
Yield
1 batchPrep
2 hrsCook
20 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
beaten |
|
| 1 | each |
candied fruit
diced fine |
*
|
| 1 | each |
cinnamon sugar
|
* |
| 1 | each |
apricot preserves (jam)
|
*
|
| Almond paste | |||
| 1 | cup |
almonds
blanched |
*
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
beaten |
|
| 1 | each |
candied fruit
diced fine |
*
|
| 1 | each |
cinnamon sugar
|
* |
| 1 | each |
apricot preserves (jam)
|
*
|
| Almond paste | |||
| 237 | ml |
almonds
blanched |
*
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
beaten |
|
Directions
Make the Plunderteig and chill it. Roll ⅓ of the dough out ½ inch thick.
Cut it into 3" triangles and brush each triangle with beaten egg.
Place a tablespoon or so of the almond paste, shaped in a small roll, on the base of each triangle.
Cover each triangle with 1 tablespoon of the candied fruit and sprinkle them with a little cinnamon sugar.
Roll up the triangles and shape them gently into crescents.
Brush them with beaten egg and let them rise, covered, on a buttered baking sheet in a warm place until they double in bulk, about 1½ hours.
Bake in a 350℉ (180℃). oven (moderate) for 20 minutes, or until they are puffed and golden brown.
Brush them immediatelyh with apricot preserves.
Mandelfulle: Grind the almonds and stir in the sugar. Add the egg and beat until the paste is very smooth.
