Moist chocolate cookies Nero

Ingredients for 1 servings:

• 260 g butter, room temperature
• 140 g icing sugar
• 3 egg yolks
• 200 g flour, smooth
• 50 g baking cocoa
• Apricot jam (apricot jam)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Warm the butter in a water bath until almost liquid. Add the icing sugar and mix well with a mixer. Add the 3 egg yolks one at a time. After mixing briefly again, stir in the flour and cocoa powder. Fill the creamy mixture into a piping bag and pipe small dots or sticks onto a baking tray lined with baking paper. Bake in the oven at 170°C (convection oven) for approximately 7 to 10 minutes. The baking time varies from oven to oven. The cookies are ready when they can be easily removed from the baking tray. Allow the cookies to cool, then use apricot jam to stick two halves together. If desired, the cookies can be sprinkled with chocolate or covered half of each half with chocolate.