Summary

Ingredients

• 275 g wheat flour
• 1 teaspoon, leveled baking powder
• 1 packet vanilla sugar (bourbon vanilla sugar)
• 100 g suar
• 1 pinch (s) salt
• 1 egg (s)
• 125 g butter or mararine, soft
• 50 g brittle (hazelnut brittle)
• 1 tablespoon, leveled cocoa powder
• 30 g brittle (hazelnut brittle) for sprinklin
• Flour for the work surface
• possibly powdered sugar for dusting

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Instructions

1. Line a baking sheet with parchment paper. Preheat the oven to around 200 ° C top / bottom heat (hot air: around 180 ° C).
2. Mix the flour with the baking powder in a mixing bowl. Add sugar, vanilla sugar, salt, egg and butter or margarine and work everything with a mixer (dough hook) first briefly on the lowest, then on the highest level to form a dough.
3. Knead 3/4 of the dough with the brittle. Knead the cocoa under the rest of the dough. To make the dough two-colored, first roll out the light-colored dough on a floured work surface. Spread the dark rolled out dough on it in dots and then roll out everything together 1/2 cm thick.
4. Cut out cookies with different motifs, sprinkle with the remaining brittle and bake on the middle rack for about 9 minutes. Let the pastries cool on a wire rack, dust with icing sugar if necessary.
5. Tips: Possibly put the kneading dough in the refrigerator for about 30 minutes. The rolled out dough remnants can be kneaded into marbled cookies.
6. The cookies can be kept for about 3 weeks in well-closing cans.