Break the chocolate into pieces and melt in the microwave (strongest setting/five min) or in a water bath. Spread the hazelnuts evenly on a baking tray, roast at 180 °C for eight min, then whisk in a chopper until not quite fine powder.
Meanwhile, in a baking bowl, mix the butter and sugar with your fingers to make crumbs, add the crushed nuts, as well as the egg and all the spices, including the saltprise and lemon zest. Then take a wooden spoon and mix it all together, moistening it with the cherry brandy.
Add the flour, baking powder and cocoa through a sieve, then knead again quickly with your hands to form a dough. Shape into a ball and set aside to cool for an hour. Roll out on floured surface to a thickness of about 2 millimeters. Use about half of this dough to spread out a baking sheet lined with parchment paper. Now spread this base with raspberry jam. Cut out stars from the remaining dough and spread them evenly on the dough surface so that the prongs always interlock, but the jam peeks out in between.
Bake at 200 °C for about 15 minutes. Cool, then cut into triangles. This is best done with a serrated knife. Keep in tightly closing tins.
Drink: It goes well with a Beerenauslese from Burgenland or a Tokay, a so-called Essenzia or Ausbruch.
Tip: Cook only with high quality spices – they are the be-all and end-all in a
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