Mix flour, icing sugar and cocoa in a bowl. Add the egg, egg yolk and butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes
Line two baking trays with baking paper. Form the dough into approx. 45 walnut-sized balls and place them on the trays. Use a wooden spoon handle to press hollows in the middle of the balls. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Take out and let cool down
Warm the jelly slightly and stir until smooth. Pour into the depressions in the biscuits and allow to dry. Decorate jelly with gold leaf
waiting time approx. 2 hours