Toll House cookies

Almond pockets

• 240 GRAM SELF RAISING FLOUR
• 200 GRAM BUTTER, soft
• 100 GRAM BROWN SUGAR
• 100 GRAM SUGAR
• 2 EGGS
• 100 GRAM CHOCOLATE, chopped
• 100 GRAM WALNUTS, chopped

• 200 GRAM FLOUR
• 150 GRAM SUGAR
• 5 TBSP MILK
• 2 TBSP MARMALADE
• 2 EGGS
• 150 GRAM ALMOND PASTE
• 100 GRAM BUTTER
• 2 TBSP ORANGE LIQUEUR
• 50 GRAM ICING SUGAR

Put flour, butter, eggs and two kinds of sugar together and beat for three minutes, using an electric mixer. Stir in the chocolate and the walnuts. Spoon the batter into a greased rectangular tin and bake 20 minutes at 190 degrees Celsius. Allow to cool down for 5 minutes, take the cookie bar out of the tin and cut in 16 squares. Put the squares on a rack to cool down completely.

Mix flour, 80 gram sugar, butter, 1 egg and marmalade and knead to a dough. Put the dough in the fridge for half an hour. Heat the milk and dissolve 50 gram sugar. Add the almond paste and the liqueur and stir well. Allow to cool down in the refrigerator for half an hour. Roll out the dough and cut it in small squares. Put 2 teaspoons of the almond mixture in the middle and fold the dough like an envelope. Split the remaining egg and brush the pockets with egg white, sprinkle with the remaining sugar. Bake them 20 minutes at 175 degrees Celsius. Mix the icing sugar with some water to icing and drizzle over the cookies.

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