John Myers
Ingredients for 1 servings:
- 300 g wholemeal spelled flour, organic
- 200 g butter, organic, cold
- 100 g cane sugar, organic
- 2 egg yolks
- 1 pinch of salt
- 1 tbsp vanilla sugar
- 5 ml white rum
- 50 g almond flakes
- 3 tbsp jam (apricot jam)
- 3 tbsp jam (plum jam)
- 5 ml rum, as desired
- 5 ml milk, organic
- 1 egg yolk
- Flour for the work surface
Instructions
Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 12 minutes; Total time approx. 12 hours 52 minutes
Cookies
For the dough, quickly process all ingredients in a food processor until smooth. Chill in the refrigerator for at least two hours, preferably overnight. Roll out the dough on a floured surface and cut out round cookies. Cut another hole in the center of half of the cookies. The “holes” can be baked as smaller cookies. Mix the egg yolk with milk and spread on the rings, then sprinkle with flaked almonds. Bake at 170°C (top/bottom heat) for about 12 minutes. For the filling, combine all ingredients. Spread 1 teaspoon onto each round cookie and stick a cookie ring on each.
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