Ingredients
Wine confection
wine confection butter mixture
quince jam
icing sugar
(for dusting)
candied angelica, drained
Wine confection butter mixture
Turkish sultanas, finely chopped
white wine (cooking wine), for soaking
icing sugar without additives
butter, soft
wheat flour 400
wheat starch
Quince jam
quince purée
pectin-dextrose mixture
sugar
master juice binder
lemon juice, fresh
Pectin-dextrose mixture
dextrose
violet ribbon pectin
Production
Preparing the sultanas
Finely chop the sultanas and soak them in the white wine for at least 2 hours, preferably overnight.
Quince jam
Bring the quince purée to a boil. Stir in the pectin–dextrose mixture and cook for 30 seconds. Add the sugar and juice thickener and mix well. Store overnight in the refrigerator.
The next day, bring the mixture to a boil again and cook for 1 minute. Add the lemon juice and continue cooking for another 2 minutes.
Fill the jam while hot into vacuum bags or suitable containers and store in a cool place.
Wine confection butter mixture
Mix the softened butter and icing sugar until smooth. Gradually stir in the soaked sultanas together with the remaining wine. Sift the wheat flour and wheat starch together and carefully fold them into the mixture until a homogeneous piping dough forms.
Piping
Use a 9mm nozzle to pipe triangles made of three dots onto a baking tray lined with baking paper.
Baking
Bake at 180°C for about 15–18 minutes until golden brown.
Finishing
Immediately after baking, while still hot, spread about 2 g of quince jam on one side of each cookie and sandwich with a matching top. Allow to cool completely.
Dust one third of the surface with icing sugar and decorate with drained candied angelica.
Evaluation