John Myers
Ingredients for 1 servings:
- 125 g butter, soft
- 130 g sugar
- 1 egg yolk
- 1 packet of vanilla sugar
- 2 tbsp milk
- 200 g flour
- 20 g cocoa powder
- 1 pinch of salt
- 100 g nuts (Brazil nuts)
- 150 g soft candy (cream toffees)
- 4 tbsp cream
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
Mix the butter, vanilla sugar, and sugar in a mixing bowl. Add the egg yolks, salt, cocoa powder, milk, and flour and continue mixing. Knead the dough by hand and form it into a ball. Wrap it in cling film and let it rest in the refrigerator for about 2 hours. Chop the Brazil nuts into small pieces. Remove the dough from the refrigerator, shape it into small balls, and place them on a baking sheet lined with baking paper. Lightly beat the egg whites with a fork, dip the dough balls in the egg whites, and then roll them in the chopped nuts. Before baking, make a small indentation in each ball, e.g., with the handle of a wooden spoon. Bake at 150°C (convection oven) for 15 minutes. Melt the toffee cream and cream in a small saucepan, stirring constantly. Remove the baked cookies from the oven and, while still warm, press down the indentations. Immediately pour the toffee cream into the indentations and let the cookies cool.
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