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Almond-Crumble Strawberry Ökörszem Cookies

These almond-crumble strawberry ökörszem cookies bring together the freshness of ripe strawberries and the crunch of toasted almonds in an irresistibly tender, crumbly treat.

Ingredients

For the dough

makes 16

Czelli Soft Kalács Flour Blend 500 g

Lukewarm water 220 g

Soft butter 50 g

For brushing

Whole egg 1

For the crumble

Almonds 50 g

Granulated sugar 50 g

Czelli All-Purpose Flour 60 g

For the filling

Creamy quark (túró) 250 g

Powdered sugar 2–3 tbsp

Czelli All-Purpose Flour 2 tbsp

Lemon zest of ½ lemon

Small egg 1

For the topping

Strawberries about 20

Instructions

1. Mix the flour thoroughly with the water.

2. Once the dough starts coming together, add the soft butter and knead into an elastic, soft dough.

3. Let the dough rise in a warm place until doubled.

4. Mix the filling ingredients together thoroughly. (The flour makes the filling bake-stable, so it won't release liquid or run.)

5. Turn the risen dough out onto a lightly floured surface and divide it into 16 pieces.

6. Round them. Cover and let rest for about 20–25 minutes (the dough needs to rise again).

7. Flatten the balls. Brush them with the egg, sprinkle with the crumble, press in the filling, and place the strawberries on top.

8. Bake in an oven preheated to 180 °C (350 °F) for about 20–25 minutes until done.

Makes 16 Strawberry & almond Quark filling 180 °C (350 °F) baking

Almond-Crumble Strawberry Ökörszem Cookies