Cookies Filled with Jelly and Topped with Chocolate and Walnuts
Walnuts help to stay relaxed during stress, the nerve-strengthening B vitamins and the mineral magnesium are responsible. So the Kissinger biscuits help to relax during the often stressful Christmas season.
The biscuits are also known as Kissinger Brötchen and are rather a rarity on the biscuit plate. But wrongly so, because the cookies are really delicious. You are welcome to vary the jam. The Kissinger tastes just as delicious with apricot, cherry or quince jam.
- For the filling and topping
- Pastry flour (for the work surface)
- 150 grams Red currant jelly
- 100 grams Dark couverture chocolate
- 30 Walnut
For the dough: Mix the flour with the ground nuts, sugar, cardamom and cinnamon and heap onto a work surface. Form a well in the middle, beat in the egg and spread the butter in small pieces around the well. With a knife, chop all the ingredients until crumbly and work everything quickly into a smooth dough. Shape into a ball, wrap in plastic wrap and let sit in the refrigerator for 30 minutes.
Preheat the oven to 180°C (approximately 360°F). On a floured surface roll out the dough 3 mm (approximately 1/8 inch) thick and cut out circles from the dough each with a diameter of 3 cm (approximately 1 inch). Place the cookies on a baking sheet lined with parchment paper and bake in a preheated oven for 10-12 minutes. Remove from the oven, pull the parchment paper from the sheet and leave the cookies to cool.
For the filling and topping: Slightly heat the jelly and spread one half of the cookies with the jelly. Place the other half of the cookies on top of the jelly-covered cookies. Coarsely chop the chocolate and melt over a hot, but not boiling, water bath. Place a dab of chocolate on each cookie, decorate with half of a walnut and serve.