For the raspberry chocolate cookies, cut the vanilla bean in half and scrape out the vanilla pulp with the tip of a knife and place in a bowl.
Finely grind the freeze-dried raspberries and add them. Knead into a dough with the flour, cocoa powder, powdered sugar and butter.
Let the shortcrust dough rest a little. Then roll out the dough and cut out round cookies. Spread the cookies on baking sheets (covered with baking paper) and bake at 180 degrees top/bottom heat.
While the cookies are cooling, boil the raspberry jam and finely strain through a sieve so that no seeds remain in the jam.
Stick the cold cookies together with the marmalade and, if you like, dip the raspberry chocolate cookies halfway in chocolate coating and decorate with sugar pearls.
Preparation Tip:
If you want to dip the filled raspberry chocolate cookies in chocolate coating, the jam must already be a little dried so that the two cookie halves stick together well.
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