rascals

Ingredients for 40 servings:

• 375 g wheat flour
• 125 g almonds, ground
• 1 tsp baking powder, level
• 200 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 250 g butter, soft
• e.g. jelly (blackcurrant jelly or apricot jam), without pieces
• e.g. powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Crispy cookies with jelly filling

Combine the flour, baking powder, and ground almonds in a mixing bowl. Add the remaining ingredients. Knead everything with a mixer (dough hook) until smooth. Wrap the dough in cling film and refrigerate for 30 minutes. Roll out the dough on a lightly floured surface to a thickness of 2-3 mm. Use a scalloped cookie cutter (4.5 cm in diameter) to cut out small circles. Use a smooth cookie cutter (2.5 cm in diameter) to cut a hole in the center of half of the cookies. Place on a baking sheet and bake in a preheated oven at 200 degrees Celsius (top/bottom heat) for 8-10 minutes. Remove the cookies from the baking sheet using the baking paper and let them cool on a wire rack. Briefly warm the blackcurrant jelly, e.g., in the microwave, stir until smooth, and spread it over the cookies without making a hole. Dust the cookies with a cut-out motif with icing sugar if desired, then place one cookie with a hole on each jelly cookie, press down firmly and let it dry.