Another wonderful sandwich cookie with a little jam and the right amount of chocolate and nuts.

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What you need for about 15

1 cup / 150 gr of flour

1 + 1/2 cups / 150 gr almond meal or ground almonds or ground hazelnuts

3/4 cup / 150 gr of sugar

1 tsp of baking powder

1 tsp of cinnamon

1 pinch of salt

1 egg

7 tbsp of butter / 100 gr of butter (cold, cubed)

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Decoration

5 oz of milk chocolate chips

1/4 cup of apricot jam 

Hazelnuts or Walnuts or Almonds

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Step by step:

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Add all dry ingredients into a large mixing bowl. Mix well together. Add egg and butter. Either with 2 knifes or a pastry cutter, cut all ingredients together until they come together. Use your hands to quickly mix everything into smooth dough. Let rest in the fridge for 30 minutes.

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Line 2 baking sheets with parchment paper. Preheat the oven to 350F / 180C.

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Thinly roll out the dough on a slightly flowered surface. Cut out the cookies on place on a baking sheet. Bake for about 8 - 9 minutes. 

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Let cool slightly. Slightly warm the apricot jam, brush the underside of one cookie with the jam and stick 2 cookies together.

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Coarsely ground the nuts of your choice and pour on a small plate.

Melt the chocolate and pour on another small plate. Roll the edges of the cookies first in the chocolate then in the nuts.

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Place a little dollop of chocolate on top of the cookie and sprinkle some chopped nuts or set a halved walnut on the chocolate dollop.

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Enjoy!

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