Summary

Ingredients

• 100 g milk chocolate
• 50 g dark chocolate
• 125 g butter
• 100 g walnuts
• 4 medium egg (s)
• 200 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 275 g flour
• 0.5 ½ point baking powder
• 0.5 teaspoon ½ cinnamon
• 0.5 teaspoon ½ anise
• 1 egg white
• 175 g powdered suar
• 12 paper cases

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Instructions

1. Roughly chop the chocolate. Melt the butter and chocolate in a small saucepan over low heat while stirring. Pull aside and let cool down a bit. Roughly chop the walnuts, except for 12 pieces to garnish.
2. Beat eggs, sugar, except for 1 tablespoon for decoration, vanilla sugar and salt with the whisk of the hand mixer until thick and creamy. Add the chocolate-fat mixture while stirring. Mix the flour, baking powder and spices and stir into the dough with the chopped nuts. Place paper liners in the hollows of a muffin baking sheet. Spread the dough with 1 teaspoon in it.
3. Bake in a preheated oven (electric stove: 175 ° C, convection: 150 ° C) for about 25 minutes. Let cool on a wire rack.
4. Brush the remaining walnuts thinly with a little egg white, turn in the remaining sugar and allow to dry. Mix the icing sugar in the remaining egg white until smooth and brush the muffins with it. Press a sugared walnut into the moist icing and let it dry.