New spice, flour, sugar, egg, fat flakes on the surface with a kitchen knife. Knead together into a smooth ball. Put to cool for 30 min. Roll out dough to 3mm thin. Cut out cookies with a teardrop shape (of course, any other shape can be used) and place on a baking sheet lined with parchment paper. Brush with beaten egg yolk and whipped cream. Bake at 175 degrees for 10-12 minutes. Coat the underside of 25 cookies with melted cooking chocolate, 25 with warmed jam. Place 2 on top of each other. Decorate with icing and 1/2 pistachio.
Preparation approx.: 2 hours
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