John Myers
Ingredients for 1 servings:
- 150 g flour
- 150 g hazelnuts or almonds, ground
- 150 g sugar
- 1 tsp, leveled baking powder
- 1 tsp cinnamon
- 1 pinch of salt
- 1 egg(s)
- 100 g butter flakes, cold
- 150 g chocolate coating for decoration
- 1 pack of walnuts, halved, for decoration
- 1 jar apricot jam for spreading
- 1 pack of hazelnuts or almonds, ground, for decoration
- Flour for the work surface
Instructions
Working time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes
A bit time-consuming, but worth it!
Sift flour and baking powder onto a work surface. Mix in the hazelnuts, cinnamon, salt, and sugar. Spread the cold butter on the edge, make a well in the center, and add the egg. Quickly make a chopped shortcrust pastry from these ingredients. First, chop the dough with two dough scrapers and then knead it with your hands until it forms a smooth dough. Do not knead for longer than necessary; if the dough becomes too soft, it will need to be chilled. Then, roll out the dough thinly (about 2-3 mm thick) on a floured surface and cut out round cookies as desired. Then place on a prepared baking sheet. Bake in a preheated oven at 180°C (top/bottom heat) for about 7-10 minutes, making sure the cookies do not overcook. Meanwhile, warm the jam in the microwave and then strain it through a sieve. Spread the finished, still-warm cookies with about 1 teaspoon of jam and stick the two halves together. When they begin to set, pour the melted chocolate coating into a shallow dish and roll the edges of the cookies through the chocolate. Be careful not to dip the cookies too far into the chocolate, or they’ll look less appealing. Then dip the chocolate edges into the ground hazelnuts. Finally, stick a walnut half on top with a dollop of chocolate, and the Kissinger cookies are ready. This makes about 30 cookies.
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