A grain-free version of the traditional Hungarian cookie made with different nuts, honey, apricot jam and chocolate. It is a perfect treat for the Advent time.
Ingredients for 16-18 double cookies
100 g chestnut flour
80 g ground peeled almonds
50 g ground hazelnuts
50 g ground walnuts
100 g butter
40 g honey
1/2 tsp cinnamon
For the filling
70-80 g high quality apricot jam, preferably without added sugar
1 tsp apricot brandy or rum (optional)
On the top
80 g melted 75-80% dark chocolate
Combine all the ingredients for the cookie dough. Form a ball, wrap it in a plastic bag and chill in the fridge for a few hours or overnight.
Roll out the dough on a lightly floured (use chestnut flour) surface until 3-4 mm thick.
Cut into desired shapes with cookie cutters.
Place the cutouts on cookie sheets.
Bake at 170 °C for 8-10 minutes until the edges are lightly browned. Let them cool completely.
If you use alcohol, mix it with the jam. Take a cookie, spread some jam mixture on the top and cover it with another cookie.
Dip the cookie sandwiches in the melted chocolate. Let the glaze set hard.
Store the cookies in a tin box with a tight lid in a cool and dry place.