Easter Nests Cookies

For the Easter cookies, place malt sugar and raw cane sugar in a blender or cutter and finely grind together.

Then knead a firm shortbread dough from this sugar mixture, the original grain flour, the butter and yolks and the whipped cream. Let it rest for a while.

Roll out the dough to about 5mm thick and cut out cookies with a round, curly cookie cutter. Spread the cookies on two baking sheets. Beat the egg whites until very stiff. Beat in sugar.

Finely grind pistachios in a cutter and fold in with a spatula. Fill the mixture into a piping bag with a star-shaped nozzle and pipe a rim on the cookies. Bake in oven preheated to 160 degrees for about 15 minutes.

Heat the apple jelly in the microwave for 30 seconds until it becomes liquid. Fill the jelly into the center of the cooled cookies. The easiest way to do this is to pour the liquid jelly into a small jug.

Place jelly hens on some of the cookies, or sugar eggs.

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