Summary

Ingredients

• 300 g wheat flour
• 200 packs sugar
• 1 packet vanilla sugar
• 1 bottle rum flavor
• 3 drops bitter almond flavor
• 1 pinch cardamom, ground, alternatively: cinnamon
• 1 pinch (s) salt
• 1 egg (s)
• 200 g butter
• 150 g walnuts, round
• 3 tablespoon jelly, red currant
• 50 g couverture, semi-sweet
• 200 g walnuts, halved
• 200 g cake icin, (lemon icin)
• Flour

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Instructions

1. Sift the flour into a mixing bowl. Add sugar, vanilla sugar, flavorings, cardamom or cinnamon, salt, egg + butter and work through the ingredients with the whisk first on the lowest setting, then on the highest setting. Add the ground walnut kernels and work in. Then knead the dough on a floured work surface to a smooth dough and wrap it in cling film and put it in the refrigerator for 2-3 hours.
2. Roll out the dough thinly on the floured work surface and cut out approx. 100 cookies with a round cutter (4cm diameter).
3. Line baking sheets with parchment paper, distribute the cookies on them and bake one after the other in a preheated oven at 180 ° C for 10 minutes.
4. Use the baking paper to pull the biscuits from the baking sheets onto the cake racks and let them cool down.
5. Stir the jelly until smooth, brush half of the cookies on the underside with it, place the remaining cookies on top and press down firmly.
6. Melt the couverture, dip half of the walnuts and place on baking paper to allow the couverture to set. Dissolve the lemon glaze according to the instructions on the packet, brush the cookies with it and place the chocolate-coated walnut halves on top.
7. The preparation is quite time-consuming, but the result is fantastic!