Ischler Tartlet

Mix flour and baking powder. Sift onto a baking board and make a well in the center.

Add sugar, vanilla sugar, margarine and almonds, cover with flour and quickly knead into a smooth dough. Let rest in a cool place for 1/2 hour.

Roll out dough 1/2 cm thick and cut out discs (diameter 5 cm).

Place on a baking sheet lined with baking paper and bake in oven preheated to 200 °C for 10 to 15 minutes. Allow to cool.

Spread apricot jam on half of the Ischler Tartlets and cover with the other half.

Melt the cocoa glaze, glaze the tartlets with it and decorate with pistachios.

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