These typical Austrian chocolate cookies taste deliciously mellow and delicate. They are very costly in preparation but the effort is worth it in any case. If you ever have tasted one, you can’t stop eating them. There just heavenly!
Makes about 20 cookies
- 150 g flour
- 150 g butter
- 50 g sugar
- 50 g ground almonds
- 50 g dark chocolate, melted
- dash of salt
- 75 g dark chocolate couverture
- 20 peeled almonds halves
Add the flour, butter, sugar, almonds, melted chocolate and salt together and knead fast into a dough.
Divide the dough into about 12 portions and form it into rolls.
Wrap each roll in plastic wrap and refrigerate them overnight.
Cut the rolls in small round cookie, try to make them at most 3 millimeter, they will grow in the oven.
Place the cookies on a baking sheet with parchment paper and cool them for about 30 minutes.
Preheat the oven to 180° C
Bake the cookies for about 7 minutes, use the middle shelf of the oven.
Heat up the blackcurrant jam and press it through a sieve.
While the cookies are still warm, place some blackcurrant jam on every second cookie and connect one cookie with jam and one cookie without jam together, pressing gently.
Transfer them to a wire rack to cool completely.
Melt the chocolate couverture gently and frost cookies carefully.
Decorate the cookies with the peeled almonds halves before the chocolate has fully hardened.
The Brabanzerl may be stored in a cookie tin for up to 2 weeks.