Ingredients

140 g Nomix gluten-free flour
20 g fine corn flour
70 g powdered sugar (incl. vanilla sugar)

70 g nuts
120 g butter

For butter creme: béchamel sauce (mash) from 250 ml
milk and 30 g corn starch,100 g butter,
80 g powdered sugar flavoured with chocolate, vanilla and some rum

Icing: 1 yolk, 2 TBSP caster sugar and
lemon juice

Hot to prepare

Knead the dough ingredients well and let stand in cold. Roll the dough flat (about 3 mm) and cut out the desired shapes. Bake at 160 °C for about 12 minutes.

Glue together using a zesty jam or the butter creme (for example vanilla) prepared in the following way. Beat the butter well with the powdered sugar in approximately 1:1 ratio (less sugar if you want the creme less sweet). Rub some mash, (a thick, cooled pudding) made from milk and corn starch, into this substance. Add as much as you please to enjoy the creme. Fine-tune the taste by adding the vanilla extract and most importantly rum. Decorate the glued cookie surface with yolk icing and an almond or nut.

Prepare the yolk icing by beating the yolk with sugar and lemon juice in a bowl until a nice, smooth sourish substance is achieved. Smear this substance on top of the cookies.