Quickly make a smooth shortcrust pastry out of the ingredients for the dough and refrigerate it on a floured plate in the fridge. Cover the baking sheet with baking paper and preheat the oven to 160 ° C. Put the dough on baking paper and roll it out four millimeters thick usingthe rolling pin. Pierce the dough with a fork and bake it in the oven for about eight minutes.

Heat the milk. Add the butter, rum, vanilla sugar and honey. Finally, pour in the nuts and stir gently with a wooden spoon. The mass should be thick and spreadable. If it is it too thin, you need to add nuts to it.

Stir the jam until it's smooth and spread it on the prepared dough plate.

Pour the nut mass on the dough plate and spread it evenly using a pallet. Dip the pallet in water again and again so that the filling can be distributed better.

Bake the cookies on the medium rack in the oven for about 25 minutes. Check again and again, the mass should not burn. Take the baking tray out of the oven and cut the dough squares while it's still hot using a knife or a pizza wheel. Always immerse the cutting tool in water.

If you cut the squares diagonally now, you'll get evenly sized triangles.

Melt the chocolate couverture and the coconut oil. Sit the mixture with a spoon always carefully at the edge of the bowl. This needs to be done, because no air should be incorporated into the icing. It's perfect when the glaze completely covers a spoon back. Dip the corners into the icing and let them dry on a glazing grid.

Put the nutnooks into a cookie jar. They will be preserved for about six weeks.