Mix the flour with
2 tablespoons orange liqueur, 1 egg, 100 gram butter, almond paste and
almost all raisins (keep 12 behind). Make 24 round cookies out of this
batter on a greased oven tray. Put a raisin in the middle of 12 of them.
Bake 14 minutes at 180 degrees Celsius.
Allow them to cool down. In the mean time, beat the rest of the butter
with 2 tablespoons liqueur, 25 gram icing sugar and three egg yolks
to a cream. Glue two cookies at the time together with the cream, the
top one should have a raisin. Mix the remaining icing sugar with the
cacao and the remaining liqueur. Add some water if needed to form a
thin icing and drizzle this on top of the cookies.
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Beat the butter with
the sugar and the egg for 3 minutes. Stir in the flour first, and then
the nuts and the chocolate pieces. Make little heaps with a tea spoon
on a greased baking tray and bake the cookies 15 minutes at 175 degrees
Celsius.
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