Linzer sticks

Ingredients for 1 servings:

• 200 g butter or margarine
• 200 g sugar
• 300 g flour
• 175 g hazelnuts, ground
• 2 eggs
• 1 tsp cinnamon powder
• 2 tsp cocoa powder
• 1 tbsp rum
• ½ jar jam (blackcurrant, cherry or raspberry jelly)
• 200 g dark chocolate coating

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 42 minutes

Cut the butter or margarine into cubes and mix with the sugar, flour, and nuts. Then add the eggs, cinnamon, cocoa, and rum. Knead everything into a smooth dough and chill for 1 hour. Knead the dough again briefly and roll out to about 1 cm thick. Then cut out 2 x 5 cm sticks and the same number of 1 x 4 cm sticks and place them on a greased or parchment-lined baking sheet. Bake for 12 minutes at 175°C. After baking, wait 5-10 minutes if necessary, then carefully remove the cookies from the baking sheet and let them cool. Gently heat the jelly and use it to assemble one large and one small stick. Melt the chocolate coating and dip the assembled cookies in the jelly. Tip: Store the cookies in a tightly sealed container for 2-3 weeks to allow the full flavor to develop. They are also delicious straight from the oven. Of course, you can also deviate from this format and use cookie cutters, for example. The sky’s the limit.