Sift flour and powdered sugar into a suitable bowl. Add butter, 1 pinch of salt, egg and poppy seed cake and knead everything together quickly to a smooth dough. Wrap in plastic wrap and refrigerate for 2 hours.
Bring milk with poppy seeds and sugar to a boil and steep for 10 minutes. Add cinnamon, powidl, rum and nuts. Boil well once while stirring, then cool.
Roll out dough on floured surface until 3-4 mm thin. Cut out cookies with a round cookie cutter (5 cm). Cut out half of the cookies with a small round cookie cutter (2, 5 cm) in the center. Place the cookies on baking sheets lined with parchment paper. Bake one after the other in the heated oven on the 2nd rack from the bottom for about 10 minutes at 170 degrees until light brown (gas 1-2, convection oven 8-10 min). Cool on the trays.
Spread a thin layer of filling on the cookies. Sprinkle the cookie rings with powdered sugar and press onto the coated biscuits.
on the coated cookies. Preparation time: 45 min (plus cooling time).
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