Summary

Ingredients

For the dough:

• 500g flour
• 1 egg (s)
• 2 cl rum
• 125 g suar
• 30 g hazelnuts, round
• 1 lemon (s), untreated, remove the grated zest
• 0.5 ½ vanilla pod (s), the pulp that was scraped out
• 1 pinch (s) salt
• 250 g butter

For the filling:

• 200 g apricot jam
• 30 g powdered suar for dustin

Print Recipe Pin Recipe

Instructions

1. Knead shortcrust pastry out of the dough ingredients and cover and leave to rest in the refrigerator for 90 minutes.
2. Then roll out the dough about 3 mm thick on a floured work surface and cut out round cookies 6 cm in diameter.
3. Cut out the same number of rings (edge approx. 1 cm wide). Place the biscuits on a baking sheet and bake in the preheated oven on the middle rack at 180 degrees for 12 minutes.
4. Carefully remove the biscuits from the baking sheet, spread the jam while it is still hot and put the rings on. After assembling the biscuits, put some jam in the center of the ring and then dust with powdered sugar.
5. Stays fresh for several weeks in a well-sealed tin can.