John Myers
Ingredients for 1 servings:
- 300 g wheat flour
- 200 packs of sugar
- 1 packet of vanilla sugar
- 1 bottle of rum flavoring
- 3 drops of bitter almond flavor
- 1 pinch of cardamom, ground, alternatively: cinnamon
- 1 pinch of salt
- 1 egg(s)
- 200 g butter
- 150 g ground walnuts
- 3 tbsp jelly, red currant
- 50 g semi-sweet chocolate coating
- 200 g walnuts, halved
- 200 g cake icing (lemon icing)
- Flour
Instructions
Working time approx. 1 hour 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 10 minutes
makes about 50 pieces
Sift flour into a mixing bowl. Add sugar, vanilla sugar, flavorings, cardamom or cinnamon, salt, egg, and butter. Beat the ingredients together with a whisk, first on the lowest speed, then on the highest speed. Add the ground walnuts and mix. Knead the dough on a floured surface until smooth, then wrap in cling film and chill in the refrigerator for 2-3 hours. Roll out the dough thinly on a floured surface and cut out approximately 100 cookies using a 4cm diameter round cutter. Line baking sheets with baking paper, arrange the cookies on the dough, and bake one after the other in a preheated oven at 180°C for 10 minutes. Remove the cookies, using the baking paper, from the baking sheets to wire racks and let cool. Stir the jelly until smooth, spread it on the underside of half of the cookies, place the remaining cookies on top, and press down firmly. Melt the chocolate coating, dip the walnuts halfway into it, and place them on baking paper to set. Melt the lemon glaze according to the package instructions, spread it over the cookies, and place the chocolate-covered walnut halves on top. It’s quite time-consuming to prepare, but the result is fantastic!
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