Sweet, sweeter, raspberry cakes: In Copenhagen, they are coated with a thick lemon glaze and then usually sprinkled with colourful sugar sprinkles. In our slices, pistachios and raspberries provide the crunch. Or sometimes coconut flakes or dark chocolate.
100 g butter
2 egg yolks (M)
200 g flour
75 g ground almonds
100 g icing sugar
1 tbsp lemon juice
10 g freeze-dried raspberries
20 g pistachio kernels (unsalted)
100 g raspberry fruit spread (jar)
1 Cut the butter into pieces and place in a bowl with the egg yolks, flour, almonds, 50 g icing sugar and 1 pinch of salt. Knead everything quickly with the dough hook of the hand mixer to a smooth dough. Cover and chill for approx. 2 hours.
2 Preheat the oven to 180° and line two baking trays with baking paper. Roll out the dough on the lightly floured work surface into a rectangle (40 × 20 cm). Then cut the dough sheet into 20 pieces (4 × 10 cm). Place the pieces on the trays with a little space between them and bake one after the other in the oven (centre) for about 10 minutes. Remove and leave to cool completely.
3 In the meantime, mix the remaining icing sugar (50 g) and lemon juice to a thick glaze. Roughly chop the raspberries and pistachios with a knife.
4 Spread half of the pastry pieces with raspberry fruit spread. Place the remaining pieces on top and press down lightly. Spread the icing on the slices, sprinkle with chopped raspberries and pistachios and leave to dry.