Mix butter, sugar and vanilla sugar in a bowl with the dough hook. Add egg yolk, salt, cocoa powder, milk and flour and continue to stir. Knead the dough by hand and shape it into a ball. Then wrap in cling film and put in the refrigerator for about 2 hours.
Whisk the egg whites a little in a small bowl, spread the chopped nuts on a plate. Always pluck small pieces from the dough and shape them into small balls, a little larger than rum balls. Make sure they are all the same size.
Then first dip each ball in the whisked egg white and then turn in the nuts and place on a baking sheet with baking paper. Then press a recess in each ball. I do this with the end of a wooden spoon. Bake at 180 ° C (fan oven) for 10-15 minutes (depending on the oven).
Take the biscuits out of the oven and shape the indentations while still warm. Let cool a little.
Put 4 tablespoons of heavy cream and 150 g of whipped cream in a small saucepan. Then let it melt while stirring and quickly spread over the biscuits. The toffee cream quickly hardens again.
Sometimes it happens to me that the biscuits come apart so that the indentation has disappeared and they are simply flat, so that I can no longer press the indentation back in. But that doesn`t matter, because the toffee cream can still be spread over the biscuits without any problems. I do all of this on the baking sheet with parchment paper.
Then I wait 2-3 minutes and put the biscuits on a plate so that the toffee cream that has run down the sides doesn`t stick to the biscuits.
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