Christmas cookies: Recipe for Angel Eyes

Ingredients

• 1 vanilla bean
• 140 g flour
• 50 g almonds (finely chopped)
• 50 g sugar
• 100 g butter
• 1 tbsp oil
• 1 tbsp water
• 75 g raspberry jam (strained)
• 75 g apricot jam (strained)

Preparation

1. The vanilla pod is split in half and the seeds are scraped out with the back of a knife.

2. Now work the vanilla seeds together with the flour, almonds, sugar, butter, oil and water into a shortcrust dough and then chill for about 30 minutes.

3. After chilling, shape the dough into a roll, cut into approx. 35–40 slices and form the slices into balls.

4. Use your thumb to press a small indentation into the center of each ball and fill it with jam.

5. Bake the cookies at around 175°C (top and bottom heat) for about 12 minutes.