Description
Zart-mürber Teig umhüllt fruchtige Ribiselmarmelade, gekrönt von einer glänzenden, zitronig-süßen Glasur. Fein gebacken, goldgelb, mit leichtem Biss und luftigem Schmelz – ein eleganter Genuss für alle Sinne.
Ingredients
Scale
- 210 g Mehl (glatt)
- 150 g kalte Butter
- 70 g Staubzucker
- 1 Prise Salz
- 1 Ei
- 250 g Ribiselmarmelade (Johannisbeere)
- Saft von 1 Zitrone (hier: Orange)
- 210 g Staubzucker (alternativ 190 g)
- 210 g Walnüsse, gerieben (oder Haselnüsse)
- 4 Eier
Instructions
- Begin by preparing the dough: In a large mixing bowl, combine the 210 g of all-purpose flour and the 150 g of cold butter. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs.
- Add 70 g of powdered sugar, a pinch of salt, and 1 egg to the flour-butter mixture. Quickly knead the ingredients together with your hands until a smooth and homogeneous dough forms. Be careful not to overwork the dough. Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for about 1 hour to allow it to firm up.
- Once the dough has chilled, lightly flour your work surface. Roll out the dough with a rolling pin to the size of your baking sheet (approximately 32 x 37 cm). Carefully transfer the rolled dough onto a baking sheet lined with parchment paper. Use a fork to prick the dough evenly all over; this prevents bubbling during baking.
- In a small bowl, mix the 250 g of red currant jam (Ribiselmarmelade) with the juice of 1 orange (or lemon). If your orange is particularly large and juicy, use only half the juice to avoid making the jam too runny. Stir until the mixture is smooth and spreadable.
- Spread the jam mixture evenly over the prepared dough base, covering it completely.
- Prepare the nut topping: In a mixing bowl, combine the 210 g of ground walnuts (or hazelnuts), 210 g (or 190 g) of powdered sugar, and 4 whole eggs. Using an electric mixer or sturdy whisk, beat the ingredients together until you have a smooth, creamy, and slightly thick batter.
- Carefully pour and spread the nut mixture evenly over the jam-covered dough, using a spatula to ensure an even layer that reaches all edges.
- Preheat your oven to 170°C (338°F), then bake the assembled pastry in the center of the oven for about 25 minutes, or until the topping is golden and set and the base is baked through.
- Remove the baking sheet from the oven and allow the pastry to cool completely on a wire rack. Once cooled, use a sharp knife to cut the slab into small rectangular bars or squares.
- Store the finished Annerl-Schnitten in an airtight container in a cool, dry place. Properly stored, they will keep fresh for up to two weeks.
Notes
If you prefer a less sweet result, you can reduce the amount of powdered sugar in the nut topping to 190 g instead of 210 g. Be mindful with the citrus juice: if your orange or lemon is very juicy, use only half to prevent the jam mixture from becoming too runny. Allow the pastry to cool completely before cutting for clean, sharp edges. These bars keep well and are perfect for making ahead during holidays or special occasions.
- Prep Time: 10
- Cook Time: 20
- Category: Kekse und Cookies Rezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
