Hazelnut-Filled Shortbread Cookies

Ingredients

• 320 g butter (200 g chilled, 120 g at room temperature)
• 300 g flour (plus extra for the work surface)
• 100 g sugar
• 1 pinch salt
• 1 egg
• 60 g ground hazelnuts
• 20 g ground almonds
• 80 g powdered sugar
• 1 tbsp rum
• 1 tbsp peach jam
• 25 peeled hazelnut kernels
• powdered sugar (optional)

Instructions

1. 1.

   Cut 200 g cold butter into small pieces and quickly knead with flour, sugar, salt, and egg into a shortbread dough. Shape into a ball, wrap in cling film, and chill for about 30 minutes.

2. 2.

   Roll the dough on a floured surface to about 4 mm thickness and cut out 50 cookies roughly 4 cm in diameter. Place them on a parchment-lined tray and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 10 minutes until golden yellow. Remove and let cool.

3. 3.

   Roast the hazelnuts and almonds briefly in a dry pan until fragrant, then allow to cool. Mix with softened butter, powdered sugar, and rum into a spreadable cream. Pipe this onto half of the cookies, top with the remaining cookies, spread a thin layer of jam on each, and place another cookie on top. Dust with powdered sugar if desired.