Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 180 g butter
- 150 grams flour
- 100 g hazelnuts, round
- 50 g almond (s), round
- 60 g powdered suar
- 2 teaspoon, heaped cocoa powder
- 1 teaspoon, heaped cinnamon powder
- Cake icing (chocolate icing), light and dark
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Knead all ingredients into a shortcrust pastry, put the dough in the refrigerator for about 30 minutes.
- Roll out on a well-floured board in portions approx. 5 mm thick and cut out round biscuits, place these on a baking sheet lined with baking paper, bake in a preheated oven at 160 ° for approx. 8-10 minutes.
- Brush with glaze when it is cold, put a small blob of the second glaze in the middle and pull through the glaze with a knitting needle from the middle to the edge.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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