They are egg-free, slightly nutty, slightly spiced and I like them best with raspberry jam filling that still has the little kernels in, as it somehow feels more like proper raspberry for me then (even though it means that a kernel might get stuck between teeth now and then).
So here you go:
250 g butter
100 g powdered sugar
300 g flour
200 g hazelnuts, ground (I use medium-coarse ones)
2 teaspoons cinnamon, ground
about half a teaspoon each of powdered cardamom and cloves (the German measurement is "je 2 Messerspitzen", which is twice a small heap of powder on the tip of a knife)
2 tablespoons cocoa
raspberry jam for the filling
Soften the butter and stir in the powdered sugar until creamy, then knead the remaining ingredients into the mix. Set into a cool place for a while to rest.
Knead the cold dough until malleable again. Roll out between sheets of foil (I use silicone baking mats for this, as they are re-usable and cause no extra plastic waste) to about 3-4 mm thickness, then cut out cookies. Bake at about 170-180° C for about 8 minutes, taking care that they don't turn too dark.
After they have cooled off, glue them together with a generous dollop of raspberry jam. Makes about 45 cookies.
Happy baking!
The other seasonal recipes that I blogged in the past are:
- Lemon Lozenges
- Chocolate-Coffee-Nut Spheroids
- Schokogongs (Chocolate THINGS) and how to make the praliné for filling them
- Marzipan-stuffed dates
- Gingerbread, without flour (Nuremberg type)
- Basic cookie dough (or five types of cookies from one batch of dough)
- Vanillekipferl (vanilla crescents)