Summary

Ingredients

• 250 g butter
• 200 g couverture, semi-sweet
• 5 egg (s), size M
• 250 g suar, finer
• 1 packet vanilla sugar or /4 teaspoon vanilla powder
• 1 teaspoon, heaped gingerbread spice (if you like it stronger, take 2 teaspoons)
• 1 pinch (s) salt
• 220 g flour
• 200 g hazelnuts, round, possibly roasted (Alnatura)
• Icing sugar for dusting

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Instructions

1. Chop the couverture and melt it with the butter over a mild heat. Allow to cool slightly.
2. In the meantime, whip eggs, sugar, salt, vanilla and gingerbread spices until thick and creamy. This takes about 8-10 minutes, the sugar should have dissolved.
3. First stir in the butter and couverture mixture, then the flour and nuts. Line a deep tray (not too big, approx. 30 cm x 40 cm) with baking paper and spread the dough evenly on it.
4. Bake at 180 ° C (preheated) on the middle rack for about 18 minutes. The core should still be a little damp.
5. Let the sheet of dough cool down a bit, then turn it out onto a second piece of baking paper. Cut out stars with a star cutter. Dust these with powdered sugar.
6. Note: I find the stars particularly pretty. However, you have less waste with your heart.