John Myers
Ingredients for 1 servings:
- 200 g flour
- 250 g ground almonds
- 150 g sugar
- 1 packet of vanilla sugar
- 200 g butter, soft
- 1 tsp cocoa powder
- 1 tsp cinnamon powder
- ½ tsp clove powder
- 1 egg(s)
- 1 pinch of salt
- 3 tbsp rum or raspberry brandy
- 250 g jelly (blackcurrant), for the filling
- 200 g sugar, for turning
- 1 tsp, heaped cinnamon powder
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 12 minutes
Quickly knead the flour, almonds, sugar, vanilla sugar, butter, cocoa powder, spices, egg, salt, and rum into a smooth dough. Wrap in cling film and let rest in the refrigerator for about 1 hour. Knead the dough again briefly and roll out in portions. Cut out round cookies (4 cm in diameter) and place them on a baking sheet lined with baking paper. Bake in a preheated oven at 180 degrees Celsius for about 12 minutes. In the meantime, put the sugar and cinnamon in a bowl and mix. After baking, be sure to turn the cookies immediately into the mixture while they are still hot and let them cool. Mix the jelly with a hand blender until spreadable. If necessary, warm the jelly slightly in the microwave beforehand. Place a small dollop of jelly in the center of the cookies and place a second one on top, press down lightly, and let dry. The sugar mixture should be visible on the top and bottom of each cookie.
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