Place the flour, starch and nuts on the worktop. Make a hollow in the middle. Add egg yolks, sugar and vanilla flavor. Spread the cold butter in pieces on the edge and knead quickly to form a smooth dough. Wrap up the dough and let it rest in the refrigerator for at least an hour.
Roll out the dough on a floured worktop and cut out cookies. Cut out the middle of half of the cookies with a hole cutter. (I first cut out the middle on the baking sheet, so the cookies are not unstable when transferred to the sheet and keep their shape nicely.)
Preheat the oven to 180 ° C.
Bake the biscuits on a baking sheet lined with baking paper for about 8 minutes, depending on the thickness, and let them cool down.
Spread some Nutella on the bottom cookies and put them together with a cookie (with a hole).
Melt the glaze in a water bath and transfer it to a piping bag with a very fine nozzle (freezer bag does too). Then decorate the cookies with delicate dots.
I make very small cookies. For me it was around 70. The number depends on the size of the cutter and the thickness when rolling out.
Ingredients
Print Recipe
Pin Recipe