For the blackberry wreaths, knead the flour, cold butter and powdered sugar into a shortcrust pastry, knead in the sour cream. Roll out the dough, about 2 – 3 mm thick and cut out circles about 6 cm in diameter.
Place on a baking sheet lined with baking paper and refrigerate. Beat egg whites with fine crystal sugar until stiff, fold in nuts.
Fill the mixture into a piping bag and pipe a border on the cold cookies. Bake the cookies at 180 degrees for about 15 minutes until light brown.
Heat the jam and stir until smooth, fill into a piping bag with a small nozzle and squirt into the center of the cookies.
Preparation Tip:
Decorate the blackberry wreaths, for example, with white chocolate icing with stripes or dip completely or cover with it....
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