Ingredients
- 210 g wheat flour type 550
- 20 g cocoa powder
- 30 g ground almonds
- 30 g ground hazelnuts
- 1 pinch of salt
- 1/3 tonka bean freshly grated
- 150 g soft butter
- 90 g icing sugar made from raw cane sugar
- 1 egg
- Plum mulled wine jelly for filling (check the recipe HERE)
- Icing sugar for powdering
Instructions
Chill for at least 3 hours, better overnight.
Therefore prepare the dough the day before:
- Mix the flour, cocoa powder, almonds, nuts, salt and grated tonka bean in a bowl and set aside.
- Mix the butter and sugar with a hand mixer for 1-2 minutes on the highest speed. Stir in the egg until a homogeneous mixture is formed. Add flour mixture and knead briskly on lowest speed. Do not mix too long.
- Shape the dough into a ball on the work surface, flatten and wrap in cling film.
- Chill for at least 3 hours, better still overnight.
The next day:
- Take the dough out of the refrigerator 30 minutes before further processing.
- Preheat the oven to 150 °C convection oven.
- Roll out the dough thinly on a well-floured work surface and cut out any shapes you like. Note that the biscuits should always fit together in pairs.
- Place on two trays lined with baking paper and bake for 8-10 minutes, depending on size.
- Remove from the oven and leave to cool on a cooling rack.
- Stir the mulled wine jelly until smooth and warm slightly if necessary. Spread a thin layer of jelly on one biscuit at a time, place another on top and press down lightly.
- Leave to dry a little and dust with icing sugar.
- Then fill into tins and store in a sealed container.
