Summary

Ingredients

• 125 g butter, soft
• 130 g suar
• 1 egg yolk
• 1 packet vanilla sugar
• 2 Table spoons milk
• 200 g flour
• 20 g cocoa powder
• 1 pinch (s) salt
• 100 g nuts (Brazil nuts)
• 150 g candy (s), soft (cream toffees)
• 4 tablespoon heavy cream

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Instructions

1. Mix butter, vanilla sugar and sugar in a mixing bowl. Add the egg yolk, salt, cocoa powder, milk and flour and continue to stir. Finish kneading the dough by hand and shape it into a ball. Wrap in cling film and let rest in the refrigerator for about 2 hours.
2. Chop the Brazil nuts into small pieces. Take the dough out of the refrigerator, shape into small balls and place them on a baking sheet lined with baking paper. Slightly crack the egg white with a fork, pull the dough balls through the egg white and then roll them through the chopped nuts. Then before baking in each ball, e.g., with a wooden spoon handle, press a small indentation. Bake at 150 ° C for 15 minutes.
3. Melt the cream toffees with the cream in a small saucepan, stirring constantly. Take the baked biscuits out of the oven and press the indentation while still warm. Then immediately pour the toffee cream into the wells and let the cookies cool down.