Using a sieve, sift the flour finely into a bowl. In the middle, add egg, salt and the brandy. Spread the soft butter in flakes over the top and sprinkle the sugar on top.
From this knead a shortcrust pastry.
Wrap the dough in plastic wrap and chill for about 1 hour.
Filling
Finely puree the jam with a blender or pass through a sieve.
Beat the softened butter with a mixer until fluffy. Gradually add the icing sugar, egg yolks, almonds, bitter almond oil, flour and cornflour and stir. Beat the egg whites until stiff and fold in carefully.
Preparation
Grease baking cups with a diameter of approx. 6 cm. Roll out the shortcrust pastry to a thickness of 0.5 cm and line the cake tins with it up to the top edge. Spread the pastry with the jam and pour in the finished filling.
Cut the leftover dough into strips and place them crosswise on each ramekin as a finishing touch.
Bake the larks in a preheated oven at about 180°C for 20 minutes.
Tipps & Hinweise
As you can see in the picture, each baker also decorates the stripes on the larks a little differently.