Spice balls

Ingredients for 1 servings:

• 200 g butter, soft
• 3 egg yolks
• 100 g powdered sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 tsp gingerbread spice
• 200 g flour
• 1 tsp baking powder
• 30 g cocoa powder
• 125 g hazelnuts, ground
• 100 g cake icing, whole milk
• Pistachios, chopped (optional)
• Flour, for shaping

Instructions

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

last 4-6 weeks

Place the butter, egg yolks, powdered sugar, vanilla sugar, salt, and gingerbread spice in a bowl. Beat everything with the whisk attachment of a hand mixer until fluffy. Sift in the flour, baking powder, and cocoa powder and sprinkle the hazelnuts on top. Mix all ingredients with a hand mixer until smooth. Cover the dough and chill for one hour. Line a baking sheet with baking paper. Using floured hands, roll the dough into walnut-sized balls and place them on the baking sheet 2-3 cm apart. Chill for 10 minutes. Meanwhile, preheat the oven to 175°C. Bake the cookies for 10-15 minutes. Place on a wire rack to cool. Chop the glaze into small pieces and melt in a small saucepan over hot water. Dip the cookie domes into the glaze and sprinkle with pistachios, if desired. Let the glaze dry for 20 minutes.