Description
Zart-mürbe Plätzchen mit feiner Vanillenote, gefüllt mit fruchtigem Himbeergelee und überzogen mit knackiger Zartbitterschokolade – ein himmlisch aromatisches Zusammenspiel aus süß, fruchtig und schokoladig.
Ingredients
Scale
- 1 teaspoon baking powder
- 100 g dark chocolate couverture
- raspberry jelly
- 120 g cold butter, cut into small pieces
- 1 small egg
- 250 g flour
- 80 g sugar
- 1 packet vanilla sugar
- about 30–40 Giotto balls (depending on the size of the cookies, more or less as needed)
Instructions
- Begin by preparing the dough. Sift the flour and baking powder together into a large mixing bowl to remove any lumps and ensure even distribution. Add the sugar and vanilla sugar, then crack in the small egg. Add the cold butter, cut into small pieces, to the bowl. Using your hands or a stand mixer fitted with a dough hook, knead all the ingredients together until a smooth, homogenous dough forms. If the dough feels sticky, you can add a little more flour. Once the dough is ready, shape it into a ball, wrap it in plastic wrap, and place it in the refrigerator to chill for at least 30 minutes. Chilling helps the dough firm up, making it easier to roll out and cut.
- After the dough has chilled, preheat your oven to 160°C (convection/fan oven). Line one or two baking trays with baking paper to prevent sticking. Remove the dough from the refrigerator and lightly flour your work surface. Roll out the dough to about 0.5 cm thickness using a rolling pin. Use round or desired cookie cutters to cut out shapes from the dough. Carefully transfer the cut-out cookies onto the prepared baking trays, leaving a little space between each cookie for even baking.
- Place the trays in the preheated oven and bake the cookies for 10-13 minutes, or until the edges are lightly golden but the cookies are still pale in color. Baking times can vary depending on your oven and the size of the cookies, so keep an eye on them. Once baked, remove the trays from the oven and allow the cookies to cool completely on a wire rack. This step is important, as decorating is easier when the cookies are fully cooled.
- While the cookies are cooling, prepare the dark chocolate couverture. Chop the couverture into small pieces and place them in a heatproof bowl. Set the bowl over a pot of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate is fully melted and smooth. For easy decorating, pour the melted chocolate into a small piping bag or a freezer bag, then snip off only a tiny corner to create a small opening.
- Once the cookies have cooled, use the piping bag filled with melted chocolate to drizzle or decorate the tops of the cookies as desired. Allow the chocolate to set at room temperature.
- Prepare the raspberry jelly by stirring it until smooth. If the jelly contains seeds or is too thick, you may pass it through a fine sieve to achieve a smooth consistency. Using a sharp knife, carefully cut each Giotto ball in half. Take each decorated cookie, place a small dollop of raspberry jelly in the center, and gently press half a Giotto ball onto the jelly, allowing it to stick.
- Let the completed cookies sit until the chocolate and jelly have set completely. Once set, the Giotto-Plätzchen are ready to serve. Store them in an airtight container at room temperature to keep them fresh and enjoy within a week.
Notes
For best results, use cold butter when making the dough, as it helps create a tender, crumbly cookie. The dough can be made a day in advance and kept in the refrigerator. You can use other types of jelly or jam if you prefer a different flavor. When cutting the Giotto balls, use a very sharp knife to avoid crushing them. These cookies also make a beautiful gift when packaged in decorative tins or bags.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 2 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
