Almond-vanilla cookies with milk cream filling

Ingredients for 1 servings:

• 200 g flour
• 100 g ground almonds
• 2 tbsp margarine
• 1 tbsp honey
• 30 g cane sugar
• 2 pinches of salt
• 1 bottle of vanilla flavor
• 50 ml condensed milk, more if necessary depending on the type of flour
• ½ tsp, leveled baking powder
• Flour for the work surface
• 250 ml milk
• 25 g cornstarch
• 2 tbsp sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 1 tbsp powdered sugar

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 55 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 50 minutes

for approx. 18 filled cookies

Put the vanilla essence in a mixing bowl, then add the brown sugar, honey, salt, condensed milk, and baking powder and stir until the sugar has dissolved. This takes about 5 minutes. If you can, use a food processor to help. Then add the margarine and beat until fluffy. Now add the ground almonds in 50g increments. Once everything is well blended, continue with the flour, also adding it in 50g increments. Wrap the well-kneaded dough in a piece of cling film and chill for at least 30 minutes; this will make it easier to handle. Now roll out the dough on a lightly floured surface to at least 0.5-1cm thick. Using a cookie cutter of your choice, cut out 36 cookies and place them on the baking sheets. The larger the cookies, the fewer sheets you will need. Bake the cookies for 15-20 minutes at 180°C (top/bottom heat) (160°C fan/convection oven) until golden brown. You can, of course, also preheat the oven. Then remove the cookies from the oven and let them cool. Meanwhile, for the milk cream, whisk 4 tablespoons of milk with the cornstarch until smooth. Bring the remaining milk to a boil in a saucepan with the sugar, salt, and vanilla sugar. Then briefly remove from the heat and add the cornstarch while stirring. Return to the heat and simmer for about 3 minutes, stirring constantly, until the mixture thickens to a creamy consistency. You can simmer a little longer if desired. Then transfer to a bowl, dust with powdered sugar, and let cool. When the milk cream is about lukewarm, stir again thoroughly until it has a smooth consistency. Now add about 1-1.5 teaspoons of milk cream to every other cookie, place another cookie on top, and press down gently. Continue until you have 18 cookies. Let the cream set, which takes about 30 minutes. Then store the cookies in an airtight container.