Summary

Ingredients

• 150 g butter
• 75 grams sugar
• 1 tablespoon kirsch
• 0.5 ½ lemon (s), the zest
• 1 pinch (s) salt
• 1 egg (s)
• 100 g walnuts, round
• 200 g flour
• 100 g cornstarch

For the filling:

• 50 g butter
• 50 grams sugar
• 50 g walnuts, round
• 2 tablespoon apricot jam
• 1 tablespoon kirsch

For decoration:

• powdered sugar
• 30 half walnuts

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Instructions

1. For the cookie dough, stir together butter, sugar, kirsch, grated lemon zest, salt and egg until frothy. Add the walnuts. Sieve the flour and cornstarch over it and knead a smooth dough. Possibly add a little more flour. Let the dough cool well for 1-2 hours.
2. Now roll out the dough on a floured surface 4-5 mm thick and cut out cookies. Place on a baking sheet lined with baking paper and bake at 180 ° C for about 12-15 minutes. Let the cookies cool down.
3. For the filling, bring the butter, sugar, walnuts, jam and kirsch to a boil in a saucepan, stirring constantly. Let cool for 4-5 minutes. Always generously join 2 cookies together with the mass. Leave something of the mass.
4. Now dust the cookies with powdered sugar. Glue a halved nut with the rest of the filling onto each cookie.