Nut Cookies

For the nut wedges, knead flour with salt, egg yolks, sugar and butter until well combined. Put the dough in the refrigerator for an hour, then roll it out and place it on a baking tray lined with baking paper.

Stir the jam with the rum until smooth and spread on the dough.

For the topping, cream the butter and sugar until very creamy, add lukewarm water and stir in the nuts. Spread the nut mixture evenly on the dough and smooth it out.

Bake at 180 °C for about 20-30 minutes.

Then cut into squares and cut in half to form triangles. Cut the cooking chocolate into small pieces and melt carefully at a low temperature.

Dip the tips of the nut wedges in it and let them dry on baking paper.

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