Put flour,
butter, eggs and two kinds of sugar together and beat for three minutes, using an electric mixer.
Stir in the chocolate and the walnuts. Spoon the batter into a greased rectangular tin and bake 20 minutes at 190
degrees Celsius. Allow to cool down for 5 minutes, take the cookie bar out
of the tin and cut in 16 squares. Put the squares on a rack to cool down
completely.
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Mix flour, 80 gram sugar, butter, 1 egg and marmalade and
knead to a dough. Put the dough in the fridge for half an hour. Heat the milk
and dissolve the 50 gram sugar. Add the almond paste and the liquor and
stir well. Allow to cool down in the refrigerator for half an hour. Roll out
the dough and cut it in small squares. Put 2 teaspoons of the almond mixture
in the middle and fold the dough like an envelope. Split the remaining egg and
brush the pockets with egg white, sprinkle with the remaining sugar. Bake them
20 minutes at 175 degrees. Mix the icing sugar with some water to icing and
drizzle over the cookies.
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