• 10.12.2017

Punch Ducats


  • 300g Wheat flour
  • 200g Soft butter
  • 100g Powdered sugar
  • 100g Ground almonds
  •       + Vanilla sugar
  •       + Pinch of salt

Knead all ingredients into a smooth dough, wrap in foil and allow to rest for a few hours. Then  roll out the dough 3mm thick and cut out small rounds bottoms (diameter about 3-4cm). Place on a baking sheet and bake at 185°C.

Punch filling:

For the punch filling heat together the honey, water, sugar, and vanilla sugar. Then stir in the ground almonds, nuts, and rum and fill into a piping bag and pipe onto the baked biscuit bottoms. 

To finish glaze with punch glaze and decorate with maraschino cherries, sugar pearls or chopped pistachios.