For the dough, roughly cut the chocolate and melt it in a water bath over low heat.
Mix the butter in a mixing bowl with a mixer or food processor until smooth. Gradually add sugar, vanilla sugar and rum while stirring, until a thickened mass is formed.
Mix in the chocolate. Mix the flour with cocoa and almonds and knead in.
Chill for at least an hour, then press the dough in small portions through a meat grinder with a special attachment, inject different shapes and place on the greased or parchment-lined baking sheet.
Put in the preheated oven. Bake with top / bottom heat about 180 ° C, with hot air about 160 ° C for about 15 to 20 minutes.
Shortbread biscuits generally do not run if you pay attention to the cooling of the sprayed dough.
The pastry should also only be removed from the greased tray when it has cooled down a bit, otherwise it could break, this does not apply to baking paper.
The biscuits should not bake too hard, so adjust the time to the respective oven.
If you like, the pastry can of course be decorated with chocolate icing or other glazes.
I make these shortbread cookies with my pastry press, do not use baking paper for this, otherwise the dough will not come off the press. I leave the lightly buttered tray in a cool place until I press the dough on. Then I put it in the cool again for a short time until the preheated oven has reached its temperature. While baking, I do the same with the next tray.
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