Double-decker with nut-nougat filling

Ingredients for 1 servings:

• 400 g flour
• ½ tsp baking powder
• 120 g sugar
• 250 g butter, cold, chopped
• ½ small bottle(s) of rum flavoring
• 1 egg(s)
• 1 pack of nougat (nut nougat), firm to slice
• 1 bag of cake icing (hazelnut)
• 1 pack of hazelnut brittle
• 1 bag of almonds (almond flakes)

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

Combine flour and baking powder in a bowl. Add sugar, cold butter in pieces, rum baking powder, and the egg, and knead everything together to form a smooth dough. Wrap in foil and chill for 2 hours. Roll out the dough on a floured surface to a thickness of 0.5 cm and cut out circles with a diameter of 4 cm. Place the cookies on a baking sheet lined with baking paper and bake in a preheated oven at 170°C (gas mark 2-3 / fan oven: 160°C) for about 10-12 minutes until light brown. Cool thoroughly on a wire rack. Heat the hazelnut nougat according to the instructions, spread it on half of the cookies, and place a second cookie on top. Melt the cake glaze according to the instructions, cover the cookies in various patterns of your choice, and decorate with hazelnut brittle and almond slivers. Tip: This recipe yields about 35 cookies. The cookies taste best after a few days of resting in a tightly sealed tin.