Baking season continues: Hazelnut Hearts

[wiseheart]

This is a bit more complicated than the others but well worth the effort.

Ingredients: (for cca 35)
100 gr grated hazelnuts
130 gr white flour
110 gr butter or margarine
100 gr icing sugar (although I used common sugar)
1 eggyolk (chose a large egg)
1/2 teaspoon cardamom
1 pinch of salt

For the decoration:
1 eggwhite
2 tablespoons of sugar, mixed with cinnamon

For the filling:
3 tablespoons of apricot jelly (I used jam)
1 teaspoon rum

How to make it:
* for the dough, mix all ingredients thoroughly and knead a smooth dough
* let the dough rest in the fridge for 2-3 hours
* pre-heat oven of 175°C
* roll out dough 1/4 cm thin
* cut out circles (diameter 4 cm)
* cut out small heart shapes in the middle of half of the circles
* paint heart-cookies with eggyolk and spread it generously with cinnamon sugar
* cover baking tin with baking paper
* bake full circles for cca 12 minutes, heart-cookies for cca 8 minutes
* allow cookies to cool
* glue them together with hot apricot jam mixed with rum; the filling will be visible through the heart-shaped cuts as if the cookies would have illuminated windows

Note: use a cutter with wavy edge if you can, the cookies look better that way