For the pineapple shortbread, beat eggs, powdered sugar, vanilla sugar and butter until fluffy. Then fold in the coconut flakes, add the rum and mix with flour.
Let the mixture rest in the refrigerator for about 1/2 hour. Using a piping bag, pipe circles onto a greased baking sheet. Press a well in the center and fill it with pineapple jam.
Bake over medium heat.
Related Recipes:
Peanut Rice with Pineapple Mango Tomato SalsaSauté the shallots and garlic in peanut oil without color. Add the long grain rice and glaze briefly. Pour in...
Egg White Coconut CakeFor the egg white coconut cake cream butter and powdered sugar, vanilla sugar, rum. Stir in the melted...
Malakoff CakeBeat yolks with powdered sugar and vanilla until very thick and almost white and firm. Whip the egg whites to...
Stracciatella Cherry Mini CakeFor the stracciatella cherry mini tart, grease and flour an 18 cm diameter tart pan and a small baking sheet...
Coconut Chocolate CakeFor the coconut-chocolate cake, grease 2 loaf pans with butter and dust with flour. Preheat the oven to...
Raffaello with Coconut LiqueurFor the Raffaello with coconut liqueur, cream the soft butter with powdered sugar. Melt chocolate and mix with...
Curd Cheese Gratin with Cherry Ragout and Vanilla Ice CreamRinse and pit the cherries. Make 100 g of cherries with the red wine, sugar, sliced vanilla bean and 2...
Jerk Peach CakeFor the peach pie, first prepare the sponge dough. For the sponge dough, separate the eggs and beat the egg...
Fruit Salad Au Gratin with ShotFor the baked fruit salad with shot, first prepare the fruit. To do this, wash and core the peach and apple...
Burgenland QuiltFor the dough, beat sugar, egg yolks, vanilla sugar, salt and lemon zest until fluffy. Gradually stir in the...