Рождественское печенье: безе, шоколадные талеры

Knead the flour, 125 g sugar, vanilla sugar, salt, cocoa, egg and butter into a smooth dough. Wrap in foil and refrigerate for about 40 minutes.

Roll out the dough on a floured surface approx. 3 mm thick and cut out circles (approx. 4 cm diameter). Knead the remaining dough again and process in the same way. Place the cookies side by side on baking sheets lined with baking paper.

Beat the egg whites until stiff and stir in the lemon juice. Then keep beating and pour in 200 g of sugar. The egg whites should be shiny white. Pour the egg whites in portions into a piping bag with a perforated nozzle and squirt tuffs onto the brown cookies. Leave an approx. 2 mm wide border all around, as the egg white rises when baking.

Halve the walnut kernels and place half a nut in the middle of the tuff. Bake the trays one after the other in a preheated oven at 175 degrees (or fan oven 150 degrees) for about 12 - 15 minutes. Then place on a wire rack to cool down.