Graubünden chocolate legs

Ingredients for 40 servings:

• 200 g hazelnuts (100 g whole, 100 g ground)
• 125 g flour
• 80 g powdered sugar
• 80 g butter, room temperature
• Cinnamon, ground
• 1 m.-sized egg(s)
• Salt
• 1 egg yolk
• 1 tbsp milk
• 100 g chocolate coating, whole milk
• 100 g cake icing, dark

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Christmas cookies

Roast the whole nuts on a baking sheet in a preheated oven at 180°C (350°F) on the second rack from the bottom for 10-12 minutes (gas mark 2-3, fan oven 160°C). Place on a cloth and rub off the skins. Roast the ground nuts in a dry pan. Knead together the flour, powdered sugar, chopped butter, cinnamon, egg, ground nuts, and a pinch of salt. Finally, add the whole nuts and mix again briefly. Wrap in foil and chill for 2 hours. Then, in walnut-sized portions, form into approximately 8 cm long rolls with pointed ends. Place on baking sheets lined with baking paper. Whisk the egg yolk and milk together and brush the sticks with it. Bake at 180°C (350°F) for 12-15 minutes until golden brown. Let cool on a wire rack. Melt the chocolate coating and cake glaze over a hot water bath. Dip the ends of the sticks into the water, drain and let dry.