Pecan cookies with currant jam

Ingredients for 1 servings:

• 175 g wholemeal spelt flour
• 75 g pecans
• 50 g icing sugar
• ½ tsp cinnamon powder
• 1 pinch of salt
• 125 g butter
• Flour for the work surface
• 150 g currant jam (currant jam)
• 250 g dark chocolate coating
• 35 half pecans
• 50 g milk chocolate coating

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 20 minutes

for approx. 35 pieces

Quickly knead all dough ingredients into a smooth shortcrust pastry, wrap in plastic wrap and chill for at least 3 hours, preferably overnight. Preheat oven to 175°C (top/bottom heat). Roll out the dough on a lightly floured surface to a thickness of about 2 mm. Cut out round circles with scalloped edges and place on a baking sheet lined with baking paper. Bake in the preheated oven for about 8-10 minutes until golden brown, then let cool completely. Heat the currant jam and stir until smooth. If there are any pieces of fruit, press the jam through a fine sieve. Spread the jelly on half of the circles. Place a second cookie on top and press gently, allowing the cookies to dry. Melt the dark chocolate coating over a pan of warm water and coat the cookies with it. Place a pecan nut on each cookie and let the cookies dry. Melt the milk chocolate coating over a pan of warm water, fill it into a small piping bag (e.g., made of baking paper), and decorate the cookies with it. If you don’t want to be so precise, you can also use a teaspoon to drizzle the melted milk chocolate coating over the cookies.