Punch Ducats

10th day of Advent

Ingredients: 

• 300g Wheat flour
• 200g Soft butter
• 100g Powdered sugar
• 100g Ground almonds
•       + Vanilla sugar
•       + Pinch of salt

Knead all ingredients into a smooth dough, wrap in foil and allow to rest for a few hours. Then  roll out the dough 3mm thick and cut out small rounds bottoms (diameter about 3-4cm). Place on a baking sheet and bake at 185°C.

Punch filling:

• 100g Ground almonds
• 100g Roasted hazelnuts, coarsely chopped
• 100g Honey
•   70g Rum (Stroh)
•   50g Water
•   50g Brown sugar/ granulated sugar
•        + Vanilla sugar

For the punch filling heat together the honey, water, sugar, and vanilla sugar. Then stir in the ground almonds, nuts, and rum and fill into a piping bag and pipe onto the baked biscuit bottoms. 

To finish glaze with punch glaze and decorate with maraschino cherries, sugar pearls or chopped pistachios.