For the spring sticks, prepare a short pastry from flour, butter, powdered sugar, chocolate and nuts.
Cut out the sticks and place them on a baking tray lined with baking paper and bake at 180°C until golden brown.
For the filling, mix nuts, powdered sugar, flour, rum and melted butter. Spread jam on the cooled stangerl and drizzle the filling on top and then glaze the spring stangerl with chocolate icing.
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