Summary

Ingredients

• 250 g butter
• 0.5 ½ cup cocoa powder
• 2 cup / s sugar
• 4 egg (s)
• 1 pinch (s) vanilla pod (s), ground
• 1 ½ cup flour
• 100 g pine nuts, round or almonds
• 150 g couverture

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Instructions

1. With cups the normal coffee service cups are meant.
2. Melt the butter and stir in the cocoa. Beat eggs and sugar until foamy, stir in the butter-cocoa mixture and vanilla pod. Finally stir in the flour and pine nuts. Spread the mixture on a greased baking sheet with a rim and bake in the convection oven at 160 degrees for about 20 minutes.
3. Cover with couverture after cooling. Then cut into approx. 2 x 2 cm cubes, as long as the chocolate is not quite firm.
4. I keep the cubes in a tin can in layers separated by baking paper.
5. The cookies are made really quickly and unfortunately they are quickly removed from us.