For the nut cookies, put all the ingredients for the dough in a suitable bowl and prepare it into a shortcrust pastry.
This works best with a food processor or an electric mixer. The dough is ready when it no longer sticks to the walls of the bowl.
For the topping, put the light butter, sugar and water in a saucepan, let it boil briefly and fold in the almond kernels. Let everything cool down.
Roll out the short pastry on a greased baking tray, spread with jam and evenly distribute the almond mixture on top. Bake in the oven (fan-assisted) at 200 °C for 15 to 20 minutes. Without convection oven, the baking time must be extended by 10 min.
Cut the nut wedges immediately after baking, as the topping will break later. It is best to divide the entire baking sheet into 16 squares. Each square cut crosswise makes two nut wedges, then cool first.
Coarsely grate cooking chocolate, melt in a water bath or in the microwave (approx. 2 min. at 450 watts), dip the tips of the cooled triangles in it and dry on parchment paper.
It is best to keep the pastry in a well-sealed tin, so it will keep for 3 to 4 weeks.