Snowbussels

For the Schneebusserln, crumble the butter with the flour and quickly mix with the remaining dough ingredients to make a smooth shortcrust pastry. Let it rest in the refrigerator for about 1 hour.

Preheat the oven to 150ºC hot air.

In a cold, completely fat-free container, beat the egg whites with a pinch of salt until they turn white. Gradually add the sugar and continue beating until the snow is stiff and forms beautiful peaks.

Roll out the shortbread on a floured work surface and cut out small round disks. Place the cookie slices on a baking sheet lined with parchment paper.

Pour the beaten egg whites into a piping bag and pipe onto the shortbread slices. Start at the cookie, press on some of the mixture and pull the piping bag upwards until a tip forms.

Bake in the oven for about 20 minutes. Keep an eye on the baked product, it should not turn brown.

When cool, glue two snowballs together with jam.

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