Ingredients:
For the shortcrust pastry:
- 250 grams ground nuts (such as hazelnuts)
- 250 grams flour
- 250 grams cold butter, cut into pieces
- One tablespoon cocoa powder
- 120 grams sugar
For the glaze:
- 50 grams couverture chocolate
For the shortcrust pastry, simply knead all the ingredients together until you have a smooth dough - either by hand or with a stand mixer. Then, shape it into a ball and chill it in the fridge for about 30 minutes. Just before the resting time is up, you can preheat the oven to 180 degrees Celsius (top and bottom heat).
Next, roll the dough out on a lightly floured surface into finger-thick logs and cut them into pieces about five centimeters long. Alternatively, you can take small portions of dough individually and roll them into the desired pieces.
Chocolate is the crowning touch in this recipe
Place the pre-shaped cookies on a baking sheet lined with parchment paper and bake them in a preheated oven for about twelve to fifteen minutes. Afterward, the cookies should cool on a wire rack. Once they have cooled slightly, melt the couverture chocolate in a double boiler. Pour the melted chocolate into a freezer bag and cut a small hole in one of the bottom corners, allowing the chocolate to flow slowly so you can drizzle fine lines over the cookies. If this seems too fiddly, you can simply use a small spoon - dip it into the chocolate and drizzle it over the cookies instead.