Angels Eyes Recipe, Heavenly Biscuits Made Easy
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Tatarata… it comes my Angels’ Eyes Recipe.
A fanfare for a wonderful hussar doughnut recipe, which is easy to bake.
Advent, Advent the baking time for cookies is finally here and with it heavenly messengers like the angels’ eyes.
A tender shortbread, which shines through its currant jelly filling like the eyes of the children at the Christmas presents.
Angels’ eyes are a shining attraction on the Christmas cookie platter!
Honestly, I am so fond of these fine biscuits that I often bake them to the family for coffee in summer.
You don’t have to explicitly agree to these cookies, these cookies are round, beautiful and delicious – I don’t care about the seasons!
Ah, I see you have already agreed, well then we go quickly into your kitchen and make great cookies.I wish you much joy and good success in baking!
Table of Contents
1. Recipe Angels Eyes
I’m sure you’re ready to go and I also want: Let’s bake!
My step by step instructions will help you to get the perfect baking result.
Baked, photographed and written down by chef Thomas Sixt.
Simple instructions for Husarenkrapferl or angel eyes.
For the Dough
|250||g||soft butter (vegan: Magarine)|
|100||g||powdered sugar/ iced sugar|
|1||pc||vanilla pod, the vanilla pulp|
|150||g||currants jelly (made of red currants)|
Prepare vanilla bean
Scrape out the pulp of a vanilla pod for further use in the dough.
Alternatively, a packet of vanilla sugar can be used.
Sieve the flour into a baking bowl.
Add the soft butter, ground almonds, icing sugar, vanilla and a pinch of salt.
Knead all ingredients quickly.
Form the dough into a large ball.
Wrap the dough ball in cling film and let it rest in the refrigerator for at least 30 minutes.
For the filling, soak the gelatine in cold water.
Heat the remaining ingredients for the filling in a saucepan.
Bring to the boil and leave to cool lukewarm next to the stove.
Squeeze out the gelatine and dissolve in the jelly.
Prepare for filling.
Cover two baking trays with baking paper and preheat the oven to 170°C (hot air).
Knead the dough briefly, roll and cut into even pieces.
Form balls from the dough sausage pieces.
Form a hole
Place the balls on the baking trays and press a depression in the middle of each ball with a spoon handle.
Baking and Filling
Bake the biscuits for approx. 12-16 minutes at 170°C and let them cool down.
Fill them with the prepared jam and keep them in tins in a cool place.
2. Nutritional Values
3. Baking Tips for Angels Eyes
Hussar doughnuts, as they are also called in Austria, are a round pastry.
It is prepared with ground almonds in the dough and decorated in the middle with currant jelly.
I prepare the dough first. The short pastry contains ground almonds and vanilla.
Grated almonds give the dough a special taste and unmistakable structure, vanilla gives it a fine aroma.
The filling of the dough takes place after baking. The rum jelly blob is applied in the middle. The fruity note makes these biscuits exciting.
The red dots on the cookie look like shiny red gems – the new cookie currency is here 🙂Cookie currency tip from chef Thomas Sixt
4. Variants for Angels Eyes
We have here a shortcrust pastry preparation.
My recipe for you is without eggs.
Some recipes also have 1 or 2 egg yolks as an ingredient.
You can also use jam instead of jelly.
That makes little difference in taste, but I think jelly is finer.
Instead of currant jelly you could use raspberry jelly.
Then the taste will change slightly!
I prefer to use fresh vanilla sticks and scrape out the vanilla pulp for the dough.
This results in a particularly exquisite aroma. However, vanilla beans are quite expensive.
A cheap variant is the finished vanilla sugar. That works just as well.
The filling is filled in some recipes before baking.
I present you in my version, the filling after baking.
5. Tip for Storing the Christmas Cookies
The delicious hussar doughnuts become particularly tasty after a week of storage – if they still exist 😉 I strongly recommend a closed container for biscuit storage.
But the biscuits will only get in when they have cooled down completely and the jelly fillings have lowered slightly.
6. Further Recommendations
Comments, Cooking Questions and Answers
Below you can write to me directly.
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