Chocolate-Drizzled Apricot Filled Cookies
Cookies from Hungarian cuisine. Crispy butter-egg cookies the final touch is made by joining two cookies with apricot jam and covering them with dark chocolate stripes. Perfect with coffee or tea. These cookies have such a rich flavor that you can’t eat more than one. The person for whom they were made turned out to be an exception in this regard, of course.
Preparation time: About 1 hour
Level: Easy
Quantity: 36 cookies
Ingredients:
210 g flour
Grated zest of one lemon
4 egg yolks
180 g sugar
115 g room-temperature butter
1 teaspoon vanilla sugar
Half a jar (150 ml) of apricot jam
About 60 g dark chocolate
Preparation:
- Mix the butter, sugar, vanilla sugar, and grated lemon zest until light and fluffy.
- Add the egg yolks one at a time, beating for about 30 seconds after each addition.
- Add the flour and mix until smooth.
- Transfer the dough to a piping bag fitted with a round nozzle and pipe cookies about 2.5 cm apart onto a baking sheet lined with baking paper, 18 cookies per pan for a standard oven.
- Smooth out the sharp edges with a wet finger.
- Bake in the oven at 180 degrees C for about 15 minutes until the cookies start to brown slightly.
- Remove the cookies from the oven, place them on a wire rack, and let cool completely.
- Fill the cookies with apricot jam To do this, place about 0.5 teaspoons of apricot jam under one cookie and top with another cookie. Do the same with all the cookies.
- Place the filled cookies on a baking sheet. Melt the chocolate over low heat, either on the stove or in the microwave until liquid.
- Use a piping bag with a very fine nozzle. I used a 1 mm nozzle and piped chocolate stripes across the cookies.
- Place the cookies in a cool place so the chocolate can be set. Place the cookies in a sealed jar and store them in a cool place until ready to eat.
Ready!!
