Nut Cookies

First prepare the shortcrust pastry for the nut cookies.

Knead the butter, powdered sugar, flour, egg and salt into a shortcrust pastry. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least half an hour. Now roll out the dough to a thickness of approx. 4 mm and spread the short pastry completely on a greased baking tray or one lined with parchment paper.

Bake the shortcrust pastry for about 12-15 min in the oven heated to 190 °C (upper-lower heat). (It should not get colored.) Then spread the jam on the baked short pastry.

For the nut mixture, weigh all the ingredients in a kettle and roast them on a boiling water bath until the mixture becomes a little more solid (about 10 minutes). Then spread the still warm mixture on the prepared shortcrust pastry and let it stand until the surface is dry (about 20 min) then bake repeatedly at 180 °C for about 15 min.

For the decoration, melt the cooking chocolate on a water bath and temper it. Cut the baked cake into triangles and, after cooling, dip the two narrow sides into the tempered bitter cooking chocolate.

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