Kissinger rolls

Ingredients for 1 servings:

• 200 g walnut kernels
• 150 g margarine or butter
• 75 g powdered sugar
• 275 g flour
• 2 tsp, leveled baking powder
• 1 tsp cinnamon powder
• 200 g apricot jam
• 125 g chocolate icing, whole milk
• Flour for the work surface

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 10 minutes

without egg

Set aside about 40 walnut halves for decoration (I also use pieces). Finely grind the remaining nuts. Since there is no egg in the dough, the fat must be very soft. If the dough is very crumbly, carefully add a little milk or water. Beat the fat with the powdered sugar until fluffy. Gradually knead in the flour, baking powder, cinnamon, and nuts. Shape the dough into a ball and let it rest in the refrigerator for at least 2 hours. Carefully roll out the dough on a floured surface to a thickness of 3-4 mm and cut out round cookies (approx. 4 cm in diameter) and place them on a baking sheet lined with baking paper. Bake in a preheated oven at 150°C fan/convection oven or 175°C conventional/top/bottom heat for about 10 minutes. Check the baking time! Then let the cookies cool on a wire rack. Warm the jam, strain it through a sieve (or use jam without chunks), and place two cookies together, bottom to bottom. Melt the chocolate icing (I use whole milk) according to the instructions, spread it over the tops of the cookies, and decorate with a walnut. This is an old recipe from my mother; she found it on a calendar page.