Red wine biscuits

Name: Red wine biscuits
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 60
Ingredients: 250 g Sugar; 1 Egg (Gr. M); 280 g cold butter; 6 TABLESPOONS Red wine; 2 TABLESPOONS Cocoa powder; 2 TEASPOONS Cinnamon; 500 g + some flour; 1 package Baking Powder; 400 g Raspberry Jam; 150 g Dark chocolate coating; 25 g Coconut oil (e.g. palm oil); 80–100 g ground almonds (without skin); baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 60

250 g Sugar
1 Egg (Gr. M)
280 g cold butter
6 TABLESPOONS Red wine
2 TABLESPOONS Cocoa powder
2 TEASPOONS Cinnamon
500 g + some flour
1 package Baking Powder
400 g Raspberry Jam
150 g Dark chocolate coating
25 g Coconut oil (e.g. palm oil)
80–100 g ground almonds (without skin)
baking paper

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Line two baking trays with baking paper. Knead sugar, egg, butter in pieces, red wine, cocoa, cinnamon, 500 g flour and baking powder first with the dough hooks of the mixer, then with your hands to a smooth dough.
2
Roll out the dough onto some flour to a thickness of about 3 mm. Cut out about 60 round cookies (about 4 cm Ø). Distribute on the trays. Bake one after the other in a hot oven for 10-12 minutes. Let them cool down.
3
Reduce the jam while stirring for about 5 minutes until it thickens. Chop the chocolate coating and melt with the coconut oil in a hot water bath. Spread half of the biscuits approx.
4
1⁄2 Add TL jam, place the remaining biscuits on top and press them together gently. First thinly coat the edges of the cookies with chocolate coating and then roll them in the almonds. Let them dry.