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🍽️ Raspberry Sandwich Cookies

524 kcal · 30 min · 4 servings

Ingredients

• 300 g flour
• 1 egg
• 150 g sugar
• 1 pinch salt
• 1 tsp baking powder
• 0.5 tsp cinnamon powder
• 3 tbsp cocoa powder
• 150 g grated hazelnuts
• 175 g butter
• parchment paper (for the baking sheet)
• raspberry jam

Instructions

1. 1. Pour the flour onto a clean work surface.
2. 2. Press a small well into the center of the flour.
3. 3. Crack the egg into the well.
4. 4. Sprinkle the sugar, a pinch of salt, baking powder, cinnamon, cocoa powder, and nuts evenly over the flour.
5. 5. Cut the butter into small cubes.
6. 6. Add the butter cubes to the rest of the ingredients.
7. 7. Knead everything together until you have a smooth, uniform dough.
8. 8. Shape the dough into two long rolls.
9. 9. Make sure the rolls are about 3 centimeters thick.
10. 10. Wrap each roll tightly in plastic wrap.
11. 11. Place the rolls in the refrigerator for 2 hours.
12. 12. Preheat your oven to 200 degrees Celsius.
13. 13. Line a baking sheet with parchment paper.
14. 14. Slice the dough rolls into 0.5 centimeter thick rounds.
15. 15. Place the rounds on the prepared tray.
16. 16. Bake the cookies on the middle rack for about 12 minutes.
17. 17. Remove the cookies from the tray immediately after baking.
18. 18. Let the cookies cool down.
19. 19. Spread raspberry jam on half of the cookies.
20. 20. Place the remaining cookies on top to form sandwich cookies.

Nutrition per serving

• kcal: 524
• Protein: 7 g · Fett/Fat: 30 g · Carbs: 57 g