A cake recipe for all foodies:
Sugar, flour, salt, toasted nuts and butter chop with 2 knives until you get a fine crumbly amount. Then knead this together briskly with your hands until smooth, shape into a ball and chill for 2 hours wrapped in cling film.
Roll out the dough between cling film to a thickness of 3-4 mm.
Preheat oven to 175 °C.
Using a round cookie cutter (4 cm ø), cut out circles close together. Place cookies a little bit apart on trays lined with parchment paper and bake in the heated oven on the 2nd rack from the bottom for 7 minutes. Cool on cooling racks.
Spread quince jelly on the smooth side of each cookie and press a second cookie on top.
Roughly chop both chocolate coatings. Melt together in a baking bowl over a hot water bath, stirring to combine. Mold the couvertures into a glass dish and set, then microwave at 250 watts until just flat and melted repeatedly.
Dip the double cookies halfway in, drain the glaze well (or scrape a tiny bit from the edges and bottom), and place on aluminum foil-lined baking sheets. Sprinkle with brittle while the glaze is still wet.
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