Summary

Ingredients

• 200 g flour
• 250 g almond (s), round
• 150 grams sugar
• 1 packet vanilla sugar
• 200 g butter, soft
• 1 teaspoon cocoa powder
• 1 teaspoon cinnamon powder
• 0.5 teaspoon ½ clove powder
• 1 egg (s)
• 1 pinch (s) salt
• 3 tablespoon rum, or raspberry spirit
• 250 g jelly (currant), for the fillin
• 200 g suar, for turnin
• 1 teaspoon, heaped cinnamon powder

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Instructions

1. Knead the flour, almonds, sugar, vanilla sugar, butter, cocoa powder, spices, egg, salt and rum quickly to form a smooth dough. Wrap in foil and let rest in the refrigerator for about 1 hour.
2. Knead the dough briefly again and roll out in portions. Cut out round cookies (4 cm in diameter) and place on a baking sheet lined with baking paper. Bake in a preheated oven at 180 degrees for about 12 minutes.
3. In the meantime, put the sugar and cinnamon in a bowl and mix. After baking, turn the cookies with the top in the mixture immediately while still hot and let them cool.
4. Mix the jelly with a hand blender to a spreadable mass, possibly heat the jelly a little in the microwave beforehand. Place a small blob of jelly in the middle of the cookies and place a second on top, press down a little and allow to dry. The sugar mixture should be visible on the top and bottom.