Ingredients
- 1/2 in diameter
- 325 gr sugar
- 280 gr butter
- 250 gr flour
- 220 gr almonds
- 140 gr chocolate
- 120 ml water
- 80 gr apricot jam
- 14 gr butter
- 1 gr cinnamon
sheet 160ºC or 10-15 min. Cool. Put together in pairs with jam. ICING: Cook sugar with water until it spins a heavy thread. Melt chocolate in double boiler, add butter. Add hot syrup gradually, stirring constantly until smooth and cook until mixture coats a spoon. Top cookies with icing. ----
