Delicious Frankfurt Cookies with Raspberry Gel

Combine the flour, powdered sugar, and vanilla sugar in a mixer bowl. *Mix well.*

Add cold butter cut into cubes. *Mix until crumbly* using a paddle attachment.

Introduce the egg and quickly knead the dough. **Chill the dough in the refrigerator** for an hour.

Roll out the dough to a thickness of 5mm (0.2 inches) and cut out circles with a diameter of 5.5cm (2 inches). For half of the dough circles, cut out a center hole (2.5cm diameter or 1 inch).

Place dough rounds on a baking sheet lined with parchment. Brush the open-centered halves with egg white and sprinkle with chopped almonds.

Bake in a preheated oven at 170°C (338°F) for about 20 minutes. Let cool completely.

Squeeze the cream around the edge of the bottom cookie layer and cover with the open-centered top layer. Freeze for 15 minutes.

Pour raspberry gel into each hole and freeze for another 15 minutes.

Store the assembled cookies in a container with a lid in the fridge for up to 7 days, or freeze for 2 months.

Bring the heavy cream to a boil and pour over the white chocolate. *Stir until melted.* Cover with plastic wrap in direct contact and refrigerate for at least 2 hours.

Beat the softened butter until light and fluffy. Gradually add the cooled chocolate ganache, **beating well after each addition**.

Transfer the prepared cream into a pastry bag fitted with a round tip of 0.8cm (0.3 inches).

Soak the gelatin in cold water and leave to swell.

In a saucepan, combine the raspberry puree and sugar. Bring to a boil on the stove.

Remove from heat and dissolve the swollen gelatin in the hot puree. Let cool.