Ingredients
500 grams flour
2 tablespoons wildflower honey
30 grams melted chocolate
30 grams cocoa powder
1 egg
70 grams butter
90 grams margarine
300 grams powdered sugar
40 milliliters milk
20 grams toasted peeled hazelnuts
1 pinch granulated sugar
1 bag yeast
1 pinch salt
Preparation
Whisk hazelnuts with 3 tablespoons of the powdered sugar into a creamy texture.
Mix the margarine with the rest of the powdered sugar for a creamy texture and add hazelnut mix.
Add egg yolk (save egg white) and all other ingredients. Leave the flour and yeast for last
Knead slowly until doe is homogenous, roll out into a 3mm sheet and cut out cookies with a glass.
Bake 10-15 minutes at 180 Degrees Celsius on a buttered baking sheet
For the icing: Beat the egg white and 30 g of powdered sugar and brush onto the cookies. Dust with granulated sugar
