Guston

Christmas Shaker Cookies

Chocolate snowflake cookies with isomalt windows, filled with sprinkles and glued into shakers.

Apri in Guston
IT
  • 1 h 5 min
  • 1 h 5 min in totale
  • 6 porzioni
  • Difficoltà media

Valori nutrizionaliper porzione

  • circa 448 kcal
  • Proteine: circa 6,3 g, 6% delle calorie
  • Grassi: circa 18,8 g, 37% delle calorie
  • Carboidrati: circa 65,8 g, 58% delle calorie

Non conteggiati: zuccherini colorati, Oil e Candy melts.

Ingredienti13

6 porzioni
  • 175g
  • 23g
  • 65g
  • 23g
  • 115g
  • 30g
  • 1cucch.
  • 2g
  • 200g
  • 25g

Utensili da cucina

  • Forno
  • Planetaria
  • Casseruola
  • Carta forno
  • Sac à poche

Contiene

LatticiniUovaFrutta seccaGlutine

Gli allergeni vengono rilevati automaticamente e potrebbero essere incompleti: controlla sempre gli ingredienti.

Passaggi11

  1. Passaggio 1. Combine the dry ingredients

    In the stand mixer bowl with the paddle attachment, add the flour, cocoa powder, powdered sugar, almond flour and salt, then stir on low for 5 seconds to combine.

    farina di granocacao in polverezucchero a velofarina di mandorlesale
  2. Passaggio 2. Cut in the butter

    Add the cold, cubed butter and mix on medium-low speed until the mixture resembles fine, sandy crumbs with no visible large butter pieces, 2-3 minutes.

    burro
  3. Passaggio 3. Add egg and vanilla

    Pour in the beaten egg and vanilla and mix just until the dough comes together.

    uovobaccello di vaniglia
  4. Passaggio 4. Roll and chill dough

    Roll the dough to 4-5 mm between two pieces of parchment and chill for 2-3 hours.

    Reroll the scraps.
  5. Passaggio 5. Cut out the cookies

    Cut out the cookie shapes and a window in the middle of each. You need 3 cutout cookies for each assembled shaker.

  6. Passaggio 6. Bake the cookies

    Bake at 170°C for 10 minutes, then let cool completely.

  7. Passaggio 7. Cook the isomalt

    Combine the isomalt and water in a saucepan and cook without stirring to 165-170°C. Let stand 30 seconds off the heat.

    Isomalt is very hot; handle with care.
    dolcificanteacqua
  8. Passaggio 8. Fill the windows

    Lay the cookies on parchment and carefully pour the isomalt into the middle cutout of 2 of the 3 cookies for each shaker. Allow to cool and harden.

    dolcificante
  9. Passaggio 9. Wipe the windows

    Wipe the window with a paper towel and .

  10. Passaggio 10. Pipe glue onto cookie

    Place a glass window cookie upside down and pipe melted to use as glue. Add the unfilled cookie.

    Chocolate or royal icing can be used as glue instead of candy melts.
  11. Passaggio 11. Add sprinkles and seal

    Add sprinkles in the middle, pipe another line of glue, then add the top glass window cookie. Let set.

    zuccherini coloratiCandy melts
Vedi l'originale su Instagram@luxebaker

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