For the dough, mix flour with cocoa and baking powder and sift. Add whipped cream, vanilla sugar, sugar and butter. Work everything well at the beginning briefly on lowest, then on highest speed.
Then knead on a floured surface until smooth. If it sticks, wrap it in plastic wrap and let it cool for a while.
Roll out the dough thinly on a floured surface, cut out about 30 cookies with a round cutter (diameter about 7.5 cm) and place them on greased trays covered with parchment paper. Put the trays in the oven one after the other (on hot air together).
Pull the cookies with the parchment paper from the baking sheets onto a cake rack each and cool.
For the icing, break chocolate into small pieces, stir with oil in a water bath at low temperature until smooth. Brush 10 of the cooled cookies on the top side with it and sprinkle almond kernels over the edges.
For the filling, whip whipped cream for 1/2 minute, mix confectioners’ sugar with cream stiffener, sift and sprinkle in. Whip the whipped cream until stiff and place in a piping bag fitted with a nozzle.
Spoon the whipped cream on the underside of ten of the uncoated cookies, place the chocolate cookies on top, and spread the jam on the underside of the remaining uncoated cookies. Place the remaining chocolate cookies on top.
Store in a tightly closed tin. Just before eating, sprinkle with sch
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