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Delicate Liqueur Cones

Delicate Liqueur Cones

85 min
For 25 servings

(can be made yourself using the bamix® Processor).

  • 100 gflour
  • 50 gbutter
  • 1 pcEgg yolk
  • 1 tspvanilla sugar
  • 1 pinch ofspeculaas spice
  • 1 tspbaking powder
  • 1 pinchsalt
  • 200 gsponge fingers
  • 100 gsugar
  • 100 gbutter
  • 1 pcegg white
  • 2 tspcocoa powder
  • 2 tspliqueur
  • 2 tsp
  • 75 gbutter
  • 1 pcEgg yolk
  • 2 tspicing sugar
  • 1 tbspliqueur
  • 8 gvanilla sugar
  • 125 gsugar for coating the hats
  • 125 gicing sugar for the moulds

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Directions

multi-purpose blade
whisk
processor
Slicesy®
Insert the chopping blade into the SliceSy®. Then put the flour, salt, softened butter in pieces, egg yolk, vanilla sugar, speculaas spice and baking powder into the SliceSy® and mix with the bamix® on speed 2 until a firm dough is formed. Wrap the dough in cling film and chill for at least 1 hour.
Preheat the oven to 180 °C. Roll out the shortcrust pastry on a little flour to a thickness of about 3 mm, then use a pastry cutter to cut out circles of approx. 4 cm in diameter. Place on baking trays lined with baking paper and bake in a hot oven for 10 to 12 minutes, until golden brown. Remove and leave to cool on a cooling rack.
Chop the sponge fingers with the bamix® Processor. Grind the sugar into icing sugar with the bamix® and the Processor. Knead the crumbs, icing sugar and remaining ingredients until smooth using the bamix® and the multi-purpose blade. Refrigerate for at least 1 hour.
Roll the chilled mixture for the little cones with your hands to form balls about 2 to 3 cm in diameter. Shape into cones, slightly pointed on one end. Roll the cones in the sugar, then press the cones into cone-shaped wooden moulds that have been dusted with icing sugar (each time). Use your fingers to make a small indentation on the underneath side.
Mix all the ingredients with the bamix® whisk until smooth. Pour the cream for the filling into a piping bag and squeeze just a little into the hollowed out part of the cones.
Carefully place a shortbread round on top of each and press down lightly. Flip the wooden mould over and tap lightly so that the liqueur cones fall out. Decorate with sugar star sprinkles, if desired.

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