Put all dough ingredients in a food processor and mix until the dough becomes crumbly.
Place on a worktop and knead quickly with your hands. To form a disk and I wrap cling film. Rest for 2 hours or overnight in the refrigerator.Preheat the oven to 180 ° C.
Roll out the dough 3 cm thick on a floured worktop and cut into squares or cut out.Place on a tray covered with baking paper and press a depression in each middle of the dough.
Bake for 10-12 minutes. Let cool on a grid. Mix powdered sugar, cocoa and nutmeg and sprinkle the cooled biscuits with it.Heat the redcurrant jam in a saucepan and stir with a whisk, allow to cool briefly and then add 1/2 teaspoon to the center of the cookie.