Linecke cookies with Carla Cream

Procedure

Mix flour, sugar and cocoa on a rolling pin. Make a well, crack the egg into it and add the butter cut into smaller pieces.

Rinse the orange, grate the peel on a fine grater and add to the dough. We quickly process all the ingredients on the roll by hand.

We make a lump from the cocoa dough, wrap it in foil and put it in the refrigerator for half an hour.

Roll out the chilled dough on a floured rolling pin to a thickness of about 3 mm and cut out different shapes with molds, each with a hole.

Place the pierced shapes on a tray lined with baking paper and bake in an oven preheated to 200°C for 5-10 minutes.

Beat the butter with sugar, cocoa and salt into a smooth cream. Glue the cookies with cocoa cream, always one full and one with a hole.

Cocoa cookies filled with cream are stored in the cold.