Czech Republic : Prague Cookies

A cake recipe for all foodies:

Dough:

Place flour in a large enough bowl, press a well in the center. Put butter in flakes on the edge. Add the egg yolks and sugar to the hollow and knead from the center outwards with the dough hooks of the mixer, then with your hands until the dough is smooth. Form dough into a ball and wrap in plastic wrap, rest in refrigerator at least 1 hour.

Frosting:

Slit the vanilla bean lengthwise and scrape out the pith. Whip the vanilla pulp, egg whites and a little salt with the beaters of a mixer until stiff. Gradually add the powdered sugar. Leave the icing to cool.

Rinse currants in a sieve and drain well. Roll out the dough in portions on the floured surface until 2 mm thin. Cut into lozenges (about 3×3 cm sides) with a cake wheel. Brush lozenges with icing and place on baking sheets lined with parchment paper. Garnish cookies with currants and almonds.

Bake in a heated oven at 175 °C for 10 to 14 min. Cool the cookies a little bit, remove them carefully from the baking sheet and cool them completely on cake racks.

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