Cut the nut nougat into small cubes and chill. Beat the butter until frothy and stir in the powdered sugar and cinnamon. Add the egg yolks to the mixture and stir well. Knead in the flour and form the dough into a roll and refrigerate.
Then cut the dough roll into approx. 1 cm wide slices and place the nougat cubes on the dough slices and cover with the dough. Bake the balls at 140 ° C (convection) for about 20 minutes and then let them cool down.
Melt the chocolate icing in a water bath, then pour it into a freezer bag, cut off the tip and coat the balls with the icing. Sprinkle the brittle on the damp balls and let dry.
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