Grandma Kissinger`s Best Cookies in World
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 10 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 grams flour
- 150 g hazelnuts or almonds, round
- 150 grams sugar
- 1 teaspoon, leveled baking powder
- 1 teaspoon cinnamon
- 1 pinch (s) salt
- 1 egg (s)
- 100 g flakes butter, cold
- 150 g couverture to decorate
- 1 pack walnuts, halved, for decoration
- 1 glass apricot jam for brushing
- 1 packet hazelnuts or almonds, ground, for decoration
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Sift the flour and baking powder onto the work surface. Mix in the hazelnuts, cinnamon, salt and sugar. Put the cold butter on the edge, make a well in the middle and add the egg.
- Quickly make a chopped shortcrust pastry from these ingredients. To do this, first chop through the dough with two dough cards and then knead with your hands until a smooth dough is formed. Do not knead longer than necessary, because if the dough becomes too soft, it must first be refrigerated again.
- Then roll out the dough thinly (approx. 2 - 3 mm thick) on a floured work surface and cut out round cookies as required. Then place on a prepared baking sheet.
- Bake in a preheated oven at 180 ° C top / bottom heat for approx. 7-10 minutes, making sure that the cookies do not get too dark.
- In the meantime, heat the jam in the microwave and then strain it through a sieve. Spread about 1 teaspoon of jam on the finished, still warm cookies and glue two halves together.
- When they start to set, put the melted couverture in a shallow container and roll through the biscuits once with the edge.
- You have to be careful not to dip the cookies too far into the chocolate, otherwise they won`t look so nice afterwards.
- Then dip the chocolate rim into the ground hazelnuts. Finally, glue a walnut half on top with a dollop of chocolate and the Kissinger is ready.
- Sufficient for approx. 30 pieces.
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