Chocolate nut cookies with icing

Ingredients for 1 servings:

• 100 g dark chocolate
• 1 m.-sized eggs
• 1 large egg yolk
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 tsp, heaped coffee powder, instant or cocoa powder
• g hazelnuts, ground
• 1 pinch of baking powder
• 1 m.-sized egg white
• 50 g powdered sugar, sifted
• possibly water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

for 30 cookies

Break the chocolate into small pieces and mix in a small saucepan over low heat in a simmering water until smooth. For the dough, put the egg, egg yolk, sugar, vanilla sugar, salt, and coffee/cocoa powder in a mixing bowl. Beat the ingredients with a hand mixer fitted with a whisk on high speed until fluffy. Stir the chocolate into the egg mixture. Mix the hazelnut kernels with the baking powder, stir in two-thirds of the mixture on medium speed, then knead in the remaining hazelnut-baking powder mixture. Cover the dough and chill for a few minutes. During this time, for the icing, beat the egg whites until stiff peaks form, then gradually fold in the icing sugar. If necessary, add a few drops of water to make the mixture spreadable. Roll out the dough on a lightly floured surface to about ½ cm thick. Cut out cookies and place them on baking sheets lined with baking paper. Spread the dough stars thickly with the icing. Place the baking trays one after the other (together if using fan-assisted oven) in the oven and bake for approx. 15 minutes. Top/bottom heat: approx. 140°C (preheated), fan-assisted oven: approx. 120°C (preheated), gas mark 1 (preheated). Remove the cookies, using the baking paper, from the baking trays to wire racks. Allow the cookies to cool and enjoy. Tip for the lazy: We don’t usually cut out shapes, but simply spoon the mixture onto the tray with two spoons and spread the icing over them. Tastes just as good and is quicker. Tip: If desired, stir 1 level teaspoon of sifted cocoa powder into the icing.