Engelsaugen
Engelsaugen is a recipe with fresh ingredients from the jam category. Try this and other recipes from Spoonsparrow!
Ingredients
- 175 g flour
- 70 g ground hazelnuts
- 1 tsp ground clove
- 0.25 tsp cinnamon powder
- 75 g sugar
- 150 g cold butter
- 1 egg
- flour (for work surface)
- 200 g raspberry jam
Instructions
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1.
Mix the flour with the hazelnuts, spices and sugar and sift onto the work surface. Press a well in the middle, spread the butter around it in small flakes and beat the egg into the center. Roughly chop all ingredients with a large knife and quickly knead by hand into a smooth dough. Shape into a ball, wrap in cling film and refrigerate for about 30 minutes.
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2.
Preheat the oven to 180 °C (convection).
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3.
On a floured surface knead the dough again and divide it into four equal portions. Roll each portion into a roll about 2.5 cm thick and cut into roughly ten slices. Form small balls from the dough pieces, space them on a parchment‑lined baking sheet. Using a spoon handle, press small wells into the balls. Warm the jam in a saucepan over low heat and fill the wells with it. Bake in the preheated oven for about 15 minutes. Remove and let cool.
