Summary

Ingredients

• 125 g chocolate, 70% cocoa, rated
• 125 g hazelnuts, finely rated
• 125 g suar
• 70 g mararine
• 1 egg (s)
• 150 grams flour

For the glaze:

• 0.75 ¾ cup powdered sugar
• some lemon juice, from less than half a lemon

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Instructions

1. Beat the sugar, margarine and egg with the mixer until frothy. Mix in the remaining ingredients with the dough hook.
2. Roll out the dough and cut out with molds. Line a baking sheet with parchment paper and distribute the cookies on it.
3. Bake in the preheated oven on the middle rack for 10 minutes at 170 degrees. In no case longer, otherwise the cookies smell burnt. They come out of the oven a bit soft and only solidify when they cool down.
4. Liquefy the powdered sugar with a few teaspoons of lemon juice in a water bath. The icing must not become too runny so that it stays nice and white. Brush the glaze over the baked cookies.
5. Very fine chocolate cookies that children and adults love to crunch. The recipe comes from our grandma Gerlinde. She says the dark chocolate and lemon juice prevent the cookies from tasting excessively sweet. We eat a lot of them every year.