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 (size M); 280 g Butter or margarine; 6 TABLESPOONS Red wine; 2 TABLESPOONS Cocoa powder; 2 TEASPOONS ground cinnamon; 500 g Flour; 1 package Baking Powder; 400 g Raspberry Jam; 150 g Dark chocolate coating; 25 g Coconut oil; 80 g ground almonds (without skin); 7-10 Tbsp Flour; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 60

250 g Sugar
1 egg (size M)
280 g Butter or margarine
6 TABLESPOONS Red wine
2 TABLESPOONS Cocoa powder
2 TEASPOONS ground cinnamon
500 g Flour
1 package Baking Powder
400 g Raspberry Jam
150 g Dark chocolate coating
25 g Coconut oil
80 g ground almonds (without skin)
7-10 Tbsp Flour
baking paper

Directions

1
Knead sugar, egg, fat, red wine, cocoa, cinnamon, flour and baking powder first with the dough hook of the hand mixer, then with floured hands to a smooth dough. Roll out the dough on a floured work surface to a thickness of about 3 mm. Cut out round cookies (approx. 4 cm Ø), knead the dough again and again, roll out and cut out. Place on 3 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. Put the cookies on the cake rack and let them cool down. Reduce jam to a thick consistency (approx. 5 minutes).
2
Coarsely chop the chocolate coating. Melt the chocolate coating and coconut oil over a warm water bath. Put approx. 1/2 tsp. jam between 2 cookies, press lightly so that the jam spreads to the edge. Spread the edge of the cookies thinly with chocolate coating and then roll them in the almonds. Put the cookies in a cool place for about 30 minutes until the chocolate is firm.
3
Waiting time approx. 30 minutes