Nut spirals

Ingredients for 1 servings:

• 150 g butter
• 50 g powdered sugar
• 1 egg yolk
• 200 g flour
• 25 g hazelnuts, ground
• 1 tbsp cocoa powder
• 1 egg white
• 25 g hazelnuts (hazelnut flakes)

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

sandy – tender cookies with favorite cookie character

Make a shortcrust pastry from the first four ingredients and divide it in half. Knead one half with the ground nuts and cocoa powder. Wrap each piece of dough separately in cling film and chill for about 30 minutes. Then roll out both pieces of dough on a floured surface into a rectangle about 4 mm thick. Brush the light dough with egg white. Roll the dark dough onto a rolling pin and unroll it onto the light dough, pressing lightly. Brush the rectangle again with egg white and roll it up from the longer side. Then wrap it in cling film again and chill for about 1 hour. Preheat the oven to 180°C (top/bottom heat). Line a baking tray with baking paper. Brush the dough roll all around with egg white and roll it in the hazelnut flakes. Then cut the dough rolls into ½ cm thick slices and place them on the baking tray. Bake on the middle shelf of the oven for about 10-12 minutes. Let it rest on the tray for about 2 minutes. Then place on a wire rack and let cool. This yields about 25 pieces. It’s best to double the batch.