Pumpernickel

Ingredients for 1 servings:

• 250 g flour
• 50 g cornstarch
• 100 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 125 g margarine
• 100 g hazelnuts, ground, lightly roasted
• 125 g chocolate shavings
• 4 tbsp brandy
• 50 g semi-sweet chocolate coating

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the dough, sift the flour mixed with cornstarch onto a tabletop. Make a well in the center. Add the sugar, vanilla sugar, and eggs and mix with some of the flour until a thick paste forms. Add the cold margarine, cut into pieces, the hazelnuts, and the chocolate. Cover them with the flour mixture. Starting in the center, quickly knead all the ingredients into a smooth dough. If it sticks, chill it for a while. Form the dough into walnut-sized balls and place them on a greased baking sheet. Bake for about 10 minutes at 175-200 degrees Celsius. After baking, immediately place the cookies on parchment paper and brush with the brandy. For the glaze, stir the chocolate coating in a small saucepan over low heat until smooth. Sprinkle the mixture over the cooled cookies.