Filled Stars

For filled stars, knead a shortcrust dough from flour, butter, almonds, powdered sugar, egg, vanilla sugar and salt. Shape the dough into a ball, wrap in plastic wrap and let rest in the refrigerator for 2 to 3 hours.

Roll out the shortcrust pastry between 2 layers of cling film (sprinkle some flour on the bottom layer) to a thickness of approx. 2 mm, cut out with star shapes (1st half without hole, 2nd half with hole) and place on a baking tray lined with baking paper.

Preheat the oven to about 165 degrees top-bottom heat. For the snow, beat egg whites and granulated sugar over steam until thick and fluffy, fill into a piping bag, pipe the mixture onto the shortbread stars with holes and bake in the oven for about 15 minutes.

Let the cookies cool down. Warm the nougat cream (it should become liquid) and the wild berry jam a little. Spread the shortbread stars without hole with forest berry jam, place shortbread stars with wind on top. Fill the hole in the middle with the liquid nougat cream.

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