Mix the butter, powdered sugar, vanilla sugar and egg yolks until frothy. Mix the sifted flour with 100 g of the chopped walnuts, add and knead well. Halve the dough and shape into rolls, each approx. 3 cm in diameter. Roll the dough rolls in the remaining walnuts and place in the freezer for about 15 minutes.
Cut the dough rolls into approx. 1 cm thick slices and place on 2 baking sheets lined with baking paper. Bake in the preheated oven for about 15 minutes. Then let cool on a wire rack.
For the icing, sieve the powdered sugar and mix with the egg liqueur to form an even mass. Spread the glaze on the talers and allow to dry well.
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