Eggnog Softies with Filling

Dough:

1. Sift the flour, starch and baking powder in a bowl. Separate eggs. Beat egg whites with salt until stiff. When it starts to set, gradually pour in the sugar as you continue to beat. Then keep beating until the egg whites are very firm and shiny.
2. Then fold in the egg yolks with a hand whisk. When everything has mixed well, alternate with the egg liqueur and gradually fold in the flour until it is no longer visible and the dough is free of lumps.
3. Preheat the oven to 180 ° O / bottom heat. Line the tray and a solid surface with baking paper. Pour the dough into a piping bag with an approx. 8 mm perforated nozzle and squirt approx. 3 – 5 cm dots onto the tray and surface. The baking time is 8-10 minutes on the 2nd rail from the bottom. Then slide immediately onto a grid including the paper and allow to cool.

Filling:

1. Dissolve the couverture over a water bath and place in a bowl. Stir in the butter, eggnog and cinnamon, and place the bowl in the refrigerator for 1 hour to harden the mixture. When it has set, whip creamy with the paddle of the hand mixer, fill into a piping bag with a 5 mm small perforated nozzle and keep in the refrigerator until the biscuits can be filled.
2. Now arrange the cookies in pairs. Always turn one thing over so that the bottom is on top. Now spray a thick dab of the filling onto this. So first fill all turned upside down so that you can divide the mass evenly. When all are filled, place the other half with its underside on top and press lightly so that the filling is visible up to the edge. Let the finished blanks rest and tighten for approx. 30 minutes.

Molding:

1. Let the dark couverture melt over a water bath over mild heat. Then always dip a double-decker upright up to halfway, wipe off any excess and place it on a spread out baking paper. If a decoration is desired, apply it as long as the casting is not yet firm. So then work in several portions, decorate immediately and then dip again, etc.
2. It is best to let the finished cookies air dry a little overnight, otherwise they will be too damp to store dry and to avoid sticking together later.
3. They melt on the tongue and are a little highlight on the colorful plate. The number of people stated above relates to a serving of 28 double-deckers. Any overnight drying time is not included in the rest period given below.