Angels Eyes Recipe, Heavenly Biscuits Made Easy

Angels Eyes Recipe
Angels Eyes Cookies Recipe Image © Thomas Sixt

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is a chef, food photographer and cookbook author.
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Tatarata… it comes my Angels’ Eyes Recipe.

A fanfare for a wonderful hussar doughnut recipe, which is easy to bake.

Advent, Advent the baking time for cookies is finally here and with it heavenly messengers like the angels’ eyes.

A tender shortbread, which shines through its currant jelly filling like the eyes of the children at the Christmas presents.

Angels’ eyes are a shining attraction on the Christmas cookie platter!

Honestly, I am so fond of these fine biscuits that I often bake them to the family for coffee in summer.

You don’t have to explicitly agree to these cookies, these cookies are round, beautiful and delicious – I don’t care about the seasons!

Ah, I see you have already agreed, well then we go quickly into your kitchen and make great cookies.I wish you much joy and good success in baking!

1. Recipe Angels Eyes

I’m sure you’re ready to go and I also want: Let’s bake!

My step by step instructions will help you to get the perfect baking result.

Angels Eyes

Baked, photographed and written down by chef Thomas Sixt.

Servings 60
Calories 518
Total Time 75 Min.

Simple instructions for Husarenkrapferl or angel eyes.

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Angels Eyes Recipe
Angels Eyes Cookies Recipe Image © Thomas Sixt

Preparation Time

30 Min.

Cook Time

15 Min.

Ingredients

For the Dough

250 g soft butter (vegan: Magarine)
150 g ground almonds
270 g Flour
100 g powdered sugar/ iced sugar
1 pc vanilla pod, the vanilla pulp
1 pinch Salt

Filling

150 g currants jelly (made of red currants)
2 leaves Gelatine
2 tbs rum
3 tbs Water
2 leaves Gelatine

Instruction

Vanilla pod and vanilla pulp close-up

Prepare vanilla bean

Scrape out the pulp of a vanilla pod for further use in the dough.

Alternatively, a packet of vanilla sugar can be used.

Prepare dough

Sieve the flour into a baking bowl.

Add the soft butter, ground almonds, icing sugar, vanilla and a pinch of salt.

Knead all ingredients quickly.

Form dough

Form the dough into a large ball.

Dough resting

Wrap the dough ball in cling film and let it rest in the refrigerator for at least 30 minutes.

Cook the marmealde yourself
Put the cooked jam on a cold plate and let it cool down briefly. If you slide your finger through it, the jam will "stand". Gelierpobe passed. If the jam is too runny, simply add the preserving sugar and bring to the boil again and test. © Food photographer Thomas Sixt

Prepare filling

For the filling, soak the gelatine in cold water.

Heat the remaining ingredients for the filling in a saucepan.

Bring to the boil and leave to cool lukewarm next to the stove.

Squeeze out the gelatine and dissolve in the jelly.

Prepare for filling.

Portion dough

Cover two baking trays with baking paper and preheat the oven to 170°C (hot air).

Knead the dough briefly, roll and cut into even pieces.

Shape dough

Form balls from the dough sausage pieces.

Form a hole

Place the balls on the baking trays and press a depression in the middle of each ball with a spoon handle.

Eyes of an Angel
Angel eyes are filled with currant jelly.

Baking and Filling

Bake the biscuits for approx. 12-16 minutes at 170°C and let them cool down.

Fill them with the prepared jam and keep them in tins in a cool place.

Angel eyes on the plate ready to be eaten
Angel eyes – ready the tea or coffee or water or wine or beer … no, not the last one!

Serve

Enjoy!!

2. Nutritional Values

3. Baking Tips for Angels Eyes

Hussar doughnuts, as they are also called in Austria, are a round pastry.

It is prepared with ground almonds in the dough and decorated in the middle with currant jelly.

I prepare the dough first. The short pastry contains ground almonds and vanilla.

Grated almonds give the dough a special taste and unmistakable structure, vanilla gives it a fine aroma.

The filling of the dough takes place after baking. The rum jelly blob is applied in the middle. The fruity note makes these biscuits exciting.

The red dots on the cookie look like shiny red gems – the new cookie currency is here 🙂

Cookie currency tip from chef Thomas Sixt
Eyes of an Angel
Angels’ eyes are filled with currant jelly. © Thomas Sixt Food Photographer

4. Variants for Angels Eyes

Eggs:
We have here a shortcrust pastry preparation.

Eggs:
My recipe for you is without eggs.
Some recipes also have 1 or 2 egg yolks as an ingredient.

Jelly:
You can also use jam instead of jelly.
That makes little difference in taste, but I think jelly is finer
Instead of currant jelly you could use raspberry jelly.
Then the taste will change slightly!

Vanilla:
I prefer to use fresh vanilla sticks and scrape out the vanilla pulp for the dough.
This results in a particularly exquisite aroma. However, vanilla beans are quite expensive.
A cheap variant is the finished vanilla sugar. That works just as well.

Filling:
The filling is filled in some recipes before baking.
I present you in my version, the filling after baking.

Angel eyes on the plate ready to be eaten
Angels’ eyes – ready for tea or coffee or water or wine or beer… no, last not really please! © Thomas Sixt Food Photographer

5. Tip for Storing the Christmas Cookies

The delicious hussar doughnuts become particularly tasty after a week of storage – if they still exist 😉 I strongly recommend a closed container for biscuit storage.

But the biscuits will only get in when they have cooled down completely and the jelly fillings have lowered slightly.

6. Further Recommendations

Comments, Cooking Questions and Answers

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