Mix flour with hazelnuts, chocolate, vanilla and lemon zest, put on a work surface and press a small hollow in the center. Cut the butter into small pieces and place in the hollow, add the honey. Mix in the egg yolks and quickly knead everything into a smooth dough. Roll the shortbread dough in plastic wrap and let it rest in a cool place for at least 2 hours. Transfer the dough to a floured work surface and roll it out with a rolling pin to about 3 mm thick. Cut out circles from the dough about 4 cm in diameter. Cut a small hole (about 1 cm in diameter) in the center of the circles. Cover the baking tray with baking paper, place the circles evenly spaced on it and bake in the preheated oven at 180 °C for about 15 minutes. Let the rings cool down, spread a thin layer of raspberry jam on them and put two rings together. Melt the chocolate coating in a hot water bath. Dip the surface and edges of the rings in chocolate coating and decorate with chopped hazelnuts.
Preparation Tip:
To cut out the circles you can take a simple glass, for the small hole in the middle is best suited thimble.
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