Roast the pumpkin seeds dry. Finely grate 80 g pumpkin seeds and mix with the flour. Cut 150 g butter into small pieces and quickly knead together with sugar, cinnamon, clove powder and the flour-pumpkin seed mixture with floured hands to form a smooth dough. Wrap it in cling film and let it rest for an hour at room temperature.
Roll out the dough on a floured work surface to a thickness of approx. 4 mm. Cut out cookies from the dough with a round cutter with a wavy edge (you can of course also use any other) until the dough is used up. Bake the biscuits at 180 ° C in a preheated oven for about 10 minutes, then let them cool down.
Put two cookies together with a dollop of warmed (this makes it easier to work with) apricot jam.
Chop the chocolate and melt it in a water bath with 40 g butter. Mix well and put a dollop of glaze on each cookie. Sprinkle with the remaining roasted pumpkin seeds.
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