Summary

Ingredients

• 200 g butter, soft
• 3 egg yolks
• 100 g powdered suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 1 teaspoon gingerbread spice
• 200 g flour
• 1 teaspoon Baking powder
• 30 g cocoa powder
• 125 g hazelnuts, round
• 100 g cake icin, whole milk
• Pistachios, chopped (to taste)
• Flour, for molding

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Instructions

1. Put butter egg yolks, powdered sugar, vanilla sugar, salt and gingerbread spices in a bowl. Mix everything with the whisk of the hand mixer until foamy.
2. Sift in the flour, baking powder and cocoa powder and sprinkle the hazelnuts on top. Process all ingredients with the hand mixer to a smooth dough. Cover and chill the dough for an hour.
3. Cover the baking sheet with baking paper.
4. Turn the dough into walnut-sized balls with floured hands and place on the baking sheet 2-3 cm apart. Chill for 10 minutes.
5. In the meantime, preheat the oven to 175 ° C.
6. Bake the cookies in the oven for 10-15 minutes. Place on a wire rack to cool down.
7. Chop the glaze and let it melt in a pot in a hot water bath. Dip the domes of the cookies in the glaze and sprinkle with pistachios as desired. Let the glaze dry for 20 minutes.