Sweet Sandwiches – Christmas Cookie

The ingredients listed make about 70 pieces. All ingredients should be cold.

Mix the almonds with the sifted flour in a mixing bowl, add the sugar, a pinch of salt and the grated chocolate. Press a hollow in the middle and slide the egg into it.

Pour the cold butter over in small pieces and work everything through with the dough hook of an electric mixer until everything is nice and crumbly. Now pour the dough onto a work surface and work it into a smooth dough as quickly as possible with sparsely floured hands.

Whenever the dough starts to stick to the work surface, add "very little" flour. So when the dough no longer sticks to the hands, it is "smooth".

It is now cut into four parts and each part rolled into a roll about 3 to 4 cm in diameter. Then wrap in foil and let cool for a few hours in the refrigerator.

For baking, line the trays with baking paper and preheat the stove to 180 degrees. Cut the pastry rolls into slices (about 1/2 cm thick), place on the baking sheet and bake for 15 minutes until golden brown (but not too dark) - then let cool completely.

To brush the powdered sugar with the sauce powder and egg liqueur, stir into an icing. Spread the cold "sweet sandwiches" with it - I do it with a knife, as if you were actually spreading bread.

Sprinkle sparingly with chopped pistachios immediately and wait until the icing has set. Store in tin cans ... after about a week these Christmas cookies are wonderfully crumbly (if they are still there by then - I've already experienced it differently)!

My tip: hide well from the family. My people, of course, blame it on the notorious "Christmas mouse", who secretly nibbles away so many cookies with us even before the festival.

By the way, my other favorite Christmas cookies can be viewed here: Christmas cookies ....