For the pink cookies, mix the flour with the hazelnuts, powdered sugar, salt, egg and thea to make a shortcrust dough. If it is too crumbly, add some milk and let the dough rest in the refrigerator for 1 hour.
Roll out the dough on a pasta board about 4 mm thick and cut out small circles. Place on a baking tray and bake at 180 degrees for about 10 minutes. Let cool.
Spread apricot jam on one cookie at a time and place a second one on top. Finally, decorate the pink cookies with punch icing and half a candied cherry.
Preparation Tip:
Also mix some grated orange or lemon zest into the shortbread for the pink cookies.
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