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Zutaten Engelsaugen<\/p>\n

240 g Mehl<\/p>\n

150 g Butter<\/p>\n

<\/div>\n

2 Eigelb<\/p>\n

70 g Puderzucker<\/p>\n

2 TL Vanillezucker<\/p>\n

1 Zitrone(n), unbehandelt, abgeriebene Schale, oder 1 Pck. Citroback 1 X)<\/p>\n

1 Prise(n) Salz<\/p>\n

Himbeerkonfit\u00fcre und\/oder Johannisbeerkonfit\u00fcre<\/p>\n

Puderzucker zum Best\u00e4uben<\/p>\n

Zubereitung Engelsaugen<\/p>\n

Alle Zutaten zusammen mit den Knethaken zu einem glatten Teig verkneten. F\u00fcr 1 \u2013 2 Std. kalt stellen.<\/p>\n

Ein Backblech mit Backpapier auslegen. Den Backofen auf 200 Grad Ober-\/Unterhitze (Umluft ca. 180 Grad) vorheizen.<\/p>\n

Aus dem Teig kleine Kugeln formen und aufs Backblech setzen. Mit einem in Mehl getauchten Kochl\u00f6ffelstiel L\u00f6cher in die Kugeln bohren. Achtung \u2013 bitte nicht durchbohren!<\/p>\n

Die Konfit\u00fcre glatt r\u00fchren und mit einem Spritzbeutel (ich mache das immer mit einem kleinen Espressol\u00f6ffel) in die Vertiefungen der Teigkugeln f\u00fcllen.<\/p>\n

Im vorgeheizten Backofen 10 \u2013 15 Minuten backen. Bitte beobachten! Sie d\u00fcrfen nicht zu braun werden!<\/p>\n

Ausk\u00fchlen lassen, dann mit Puderzucker best\u00e4uben<\/p>\n","protected":false},"excerpt":{"rendered":"

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