1. Mix flour, sugar, and salt in a large bowl, add the cold butter in small pieces, the egg yolks, and hazelnut brittle, and knead everything until you get a smooth dough – works best with your fingers. Shape the dough into a log and wrap it in plastic wrap. Place in the fridge for about 1 hour.

2. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set it aside. Cut the dough log into slices and shape each slice into a ball (about the size of a walnut). Place on the baking sheet with some space in between. Use your fingers or the back of a wooden spoon and press a depression into each piece of dough. Bake for about 10 minutes until lightly golden. Remove from the oven and let cool down on a wire rack.

3. Heat up the raspberry jam slightly (in the microwave or in a small pot on the stove) and fill the depressions in the cookies with it. Dust the cookies with confectioners’ sugar (optional) if you like and let the jam dry up a bit. Store in a tin box in a cool place without any other cookies – they should be eaten within 2 weeks.