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40 min
  • 250 mlmilk
  • 175 gflour
  • 100 gbutter
  • 100 gicing sugar
  • 40 galmonds
  • 15 gcorn starch
  • 3 xeggs
  • 2 tbspcocoa powder
  • 2 tbspsugar
  • 1 tbspvanilla sugar
  • 1 tspbaking powder
  • 1 pinchsalt

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Mix the baking powder, almonds and cocoa in the SliceSy® with the bamix®. Add the icing sugar, salt, butter and eggs and mix them into the dough, using the bamix® whisk.
Place the dough in an icing bag with a small hole and pipe rings of 3–4 cm in diameter onto the baking paper placed on the baking tray. Make sure that the rings are placed a little apart from each other. Bake in the preheated oven for 8–10 minutes. Lift from the baking tray and let cool down on a cake rack.
For the custard, mix 4 tbsp. of milk with the cornstarch, using the bamix® whisk, and stir until smooth. Place the rest of the milk, sugar and vanilla sugar in a pot and bring it to the boil. Take the pot from the hob and stir in the milk and cornstarch mix. Place the pot again on the hob and let simmer for approx. 3 minutes while constantly stirring the custard until creamy. Fill into an icing bag, pipe onto the cookie rings and dust with icing sugar.

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