Ischl almond slices

Ingredients for 1 servings:

• 200 g butter, room temperature
• 120 g sugar
• ½ lemon(s), zest
• 1 egg yolk
• 150 g almonds, peeled and ground
• 300 g flour
• 150 g raspberry jam
• 150 g dark chocolate coating
• 56 half almonds, peeled
• 1 egg white
• some sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

makes approx. 56 pieces

Cream the butter with sugar, lemon zest, and egg yolk until creamy. Add the almonds and flour and knead everything into a smooth dough. Wrap the dough in plastic wrap and refrigerate for at least 3 hours. Roll out the dough on a floured surface to a thickness of 3-4 mm. Cut into rectangles measuring approximately 4.5 x 2.5 cm and place on a baking sheet lined with baking paper. Bake in an oven preheated to 175°C for approximately 10 minutes. Heat the raspberry jam and spread it on half of the rectangles. Place a second rectangle on top of each rectangle. Melt the chocolate coating in a double boiler and coat the cookies with it. For the decoration, put the egg whites and sugar in separate plates. Dip the curved end of half an almond first in the egg whites, then in the sugar, and place it on the still-fresh chocolate coating on top of the cookies.