ReceptnaptárGaramszeg star
Garamszegi stars are crumbly, buttery, almondy Christmas biscuits from the repertoire of traditional Hungarian tea cookies. Brushing with egg white and sprinkling with granulated sugar gives a crisp, shiny surface. The proportions of old recipes were generous; today they stay crumbly with a little less butter.
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Ingredients
Method
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- Cream the soft butter with the icing sugar and vanilla sugar, then add the egg yolks, almonds and salt.
- Sift in the flour and knead quickly by hand into a dough. Wrap in cling film and chill for at least 1 hour.
- Preheat the oven to 175 °C (160 °C fan) and line a tray with baking paper.
- Roll out the dough to 3-4 mm thick on a floured board and cut out with a star cutter. Place on the tray.
- Brush the stars with beaten egg white, sprinkle with granulated sugar and bake at 175 °C for 10-12 minutes, until light golden. Cool on a rack.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Chill the dough well, because buttery dough sticks when warm.
- Roll out the scraps quickly so they do not warm up.
- You can replace the almonds with flour, but they will be less crumbly.
- They keep for 3 weeks in an airtight tin.
Frequently asked questions
Can the dough be frozen?
Yes, for 2 months, thawed in the fridge.
What makes the top crisp?
The egg white and the granulated sugar together.
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