Punch Cookie

For the Punschkekserl, first whisk the yolks with the sugar and vanilla pulp until foamy.

Preheat the oven to 200 °C.

Stir in the orange zest, 2/3 of the rum, the almonds and the baking powder. The dough should no longer stick.

Roll out the dough to a thickness of about 5 mm, cut out cookies with a mold as desired and bake in the oven for 10 minutes.

Mix confectioners’ sugar with the remaining rum and brush the still warm Punschkekserl with it.

Preparation Tip:

Immediately after brushing with the rum-sugar solution, the punch cookies can be additionally decorated with almond flakes.

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