Austrian Brabanzerl

Ingredients for 1 servings:

• 50 g chocolate, bitter
• 150 g flour
• 50 g sugar
• 1 pinch of salt
• 50 g almond(s), ground
• 150 g butter, soft
• Butter for the baking tray
• 125 g jam (red currant jelly)
• 300 g semi-sweet chocolate coating
• 100 g almonds, halved

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

makes about 40 cookies

Roughly chop the chocolate and melt it in a hot water bath. Quickly knead the flour, sugar, salt, almonds, butter, and melted chocolate into a smooth dough. Shape it into a ball with your hands and chill overnight. Grease a baking tray with butter. Roll out the dough in portions about 3 mm thick. Cut out equal portions of cookies using two scalloped cookie cutters (5 cm and 4 cm in diameter). Place on the baking tray and chill again. Bake in a preheated oven at 175-200°C (gas mark 2-3) for about 7 minutes. Remove from the baking tray and let cool. Heat the jelly. Spread a thin layer of the jelly in the center of the large cookies and place a small cookie on top. Chop the chocolate coating and melt it in a hot water bath. Let cool, reheat, and stir until smooth. Cover the cookies with chocolate coating and place an almond half on each one.