Almonds 280 g
Wheat flour 250 g
Sugar 150g
Cocoa 25 g
Baking powder 1 teaspoon
Water 200 ml
Brandy 50 ml
Ground nutmeg ¼ teaspoon
Ground clove ¼ teaspoon
Ground cinnamon ¼ teaspoon
Lemon 1 piece
Oranges 1 piece
Dried figs 4 pieces
Raisins 30 g
Black chocolate 70% 100 g
Sugar powder 200 g
Almond (250 g) grind in a blender in the flour.
Mix the flour and almonds, make a groove in the middle and add baking powder, cocoa, cloves, cinnamon, nutmeg, sugar, 100 ml of water, brandy and lemon and orange peel in it.
Knead the dough and set aside. The dough will get a little sticky.
For the filling, chop the raisins, the figs and the remaining almonds, mix.
Pour a little flour on the rolling pin and roll out the dough.
Cut out the dough by molding circles or rhombuses.
Put a teaspoon of the filling on a piece of dough and cover with a second piece on top, gently snap it. Too most to do with all the others.
Put in the oven preheated to 180 ° for 15 minutes, then cool completely.
For glaze, mix powder and water in the sauté pan (100 ml). Put on a small fire and, stirring, boil half. Then add the grated chocolate and wait until it melts.
Cool the cooked cookie in the glaze completely, or cover it with one hand. Place on baking paper and allow to freeze.