Spitzbuben with Nut‑Chocolate Filling

Ingredients

• 270 g flour
• 30 g Ground Almonds
• 100 g sugar
• 1 pinch salt
• 1 egg
• 200 g cold butter
• flour (for surface)
• 150 g nut nougat cream
• 2 tbsp almonds

Instructions

1. 1.

   For the dough mix the flour with the ground nuts, sugar and a pinch of salt, sift onto a work surface, press a well in the middle, crack the egg into it and distribute the butter in small chunks around the well. Quickly knead all ingredients by hand into a smooth dough, shape into a ball and wrap in cling film for about 30 minutes in the refrigerator.

2. 2.

   Preheat the oven to 170 °C (top and bottom heat).

3. 3.

   Roll out the dough on a floured surface to about 0.4 cm thickness and cut flower shapes with a cutter. From half of the flowers, punch a small hole in the center and place all dough flowers on a baking sheet lined with parchment paper. Bake in the preheated oven for about 10 minutes until the cookies have only slightly light‑brown edges.

4. 4.

   Warm the nut‑nougat cream over a double boiler. Chop the almonds finely and stir into the mixture.

5. 5.

   Remove the freshly baked cookies from the oven, lift them off the sheet with the parchment paper and let them cool slightly. While still warm, place 1 tsp of nut cream on each cookie without a hole and set the hole‑filled cookies on top. Let cool and serve sprinkled with a little gold leaf if desired.