Cinnamon – Cocoa – Cookies

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 2 hrs
Course Baking
Cuisine European
Servings (Default: 1)

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
Cinnamon – Cocoa – Cookies
Cinnamon – Cocoa – Cookies

Instructions

  1. Knead all ingredients into a shortcrust pastry, put the dough in the refrigerator for about 30 minutes.
  2. 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.
  3. 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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