Brabant

For the Brabanter, mix the almond kernels, flour, powdered sugar, vanilla sugar, cinnamon and baking powder. Quickly knead together with egg, butter flakes. Chill dough in foil for at least an hour.

Preheat stove to 175 degrees (gas: level 2).

Roll out dough on floured surface 2-3 mm thin and cut out cookies with oval molds (about 6×4 cm ) and place on a baking sheet lined with parchment paper.

Bake in the oven for 12 minutes until golden brown. Cool.

Spread half of the cookies thinly with jam strained through a sieve, place remaining cookies on top.

For the icing, mix confectioners’ sugar with syrup until smooth and tint it a nice pink with a drop of red food coloring.

Dip the cookies in the glaze with a fork, lift them out, let them drain on a cake rack. (It is just as sufficient if only the surface is lightly dipped in the glaze. The edges do not need to be covered.)

Stir remaining confectioners’ sugar with egg white and juice of one lemon. Fill the glaze into a plastic bag.

Cut a small corner small, decorate the cookies with a diagonal line and 2-3 dabs.

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