Currant Cookies

Ingredients

• 1 Vanilla bean
• 200 g wheat flour Type 1050
• 100 g Ground Almonds
• 75 g coconut palm sugar
• Pinch of salt
• 1 egg
• 175 g cold butter
• 200 g black currants
• 150 g white currants
• 1 tsp Cornstarch
• 120 ml currant juice
• 1 tsp lemon juice
• powdered erythritol sugar

Instructions

1. 1.

   Split the vanilla bean lengthwise and scrape out the seeds. Mix vanilla seeds with flour, almonds, coconut palm sugar, and salt. On a work surface, create a well in the center, crack the egg into it, and scatter cold butter pieces around the dough. Quickly knead everything into a smooth shortcrust dough. Wrap in plastic wrap and chill for about 30 minutes.

2. 2.

   Knead the dough again on a floured surface, roll out to about 0.6 cm thickness, and cut round cookies (diameter ~6 cm). Place them on two baking sheets lined with parchment paper.

3. 3.

   Bake the cookies in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for about 10 minutes. Remove, lift from the sheet with parchment, and let cool.

4. 4.

   Meanwhile wash currants, pat dry, and gently separate the berries from their stems with a fork into a bowl. Set aside a few stems for garnish if desired.

5. 5.

   Whisk cornstarch with a little currant juice until smooth. Bring remaining currant juice with lemon juice to a boil. Add dissolved cornstarch, stir in berries, and simmer while stirring for 1–2 minutes. Remove from heat and let cool.

6. 6.

   Garnish each cookie with 1 tbsp currant glaze and dust with powdered erythritol.