Ischel hearts

Ingredients for 100 servings:

• 280 g flour
• 140 g powdered sugar
• 280 g butter
• 150 g ground almonds
• 1 tbsp rum
• 1 pinch of salt
• 250 g jelly (blackcurrant jelly), for sticking together
• 200 g dark chocolate coating
• 25 g white chocolate coating

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Knead all dough ingredients together, wrap in foil and chill for 1 hour. Roll out on a floured surface until about 3 mm thick, cut out hearts or other shapes, and bake on baking sheets lined with baking paper in a preheated oven at 175°C for about 12-15 minutes until light golden brown. Once cooled, stick two cookies together with the smooth redcurrant jelly on the undersides. Melt the dark and light chocolate coating in two separate bowls over a bain-marie. Brush on the dark chocolate generously, immediately sprinkle on some white chocolate coating with a fork, and lightly drag a wooden toothpick or similar object through the chocolate to create a nice pattern. Store the cookies in a tin after the glaze has set. Tip: You may not want to melt all of the dark chocolate coating at once; the amount of chocolate and jelly you need depends greatly on the number (and thickness) of cookies you’re making. I had some leftover chocolate. You can also use milk chocolate coating or mix dark chocolate and milk chocolate.