Toffee-nut cookies

Ingredients for 1 servings:

• 125 g butter, soft
• 130 g sugar
• 1 packet of vanilla sugar
• 1 egg yolk
• 2 tbsp milk
• 200 g flour
• 20 g cocoa powder
• 1 pinch of salt
• 1 egg white
• 100 g almonds or nuts, chopped
• 150 g sweets (cream toffees)
• 4 tbsp cream

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

Christmas chocolate cookies with nuts and toffee

Mix the butter, sugar, and vanilla sugar in a bowl with a dough hook. Add the egg yolks, salt, cocoa powder, milk, and flour and continue mixing. Finish kneading the dough by hand and shape it into a ball. Then wrap it in plastic wrap and refrigerate it for about 2 hours. Lightly whisk the egg whites in a small bowl and spread the chopped nuts on a plate. Tear off small pieces of the dough and shape them into small balls, slightly larger than rum balls. Make sure they are all the same size. Then dip each ball in the beaten egg whites, then roll them in the nuts and place them on a baking sheet lined with baking paper. Then make an indentation in each ball. I do this with the end of a wooden spoon. Bake at 180°C (fan oven) for 10-15 minutes (depending on the oven). Remove the cookies from the oven and shape the indentations while still warm. Let them cool slightly. Put 4 tablespoons of cream and 150g of cream toffee in a small saucepan. Then melt it while stirring and quickly spread it over the biscuits. The toffee cream will quickly set again. Sometimes it happens that the biscuits spread so much that the indentation disappears and they are simply flat, so I can’t press it back in. But that’s okay, because you can still easily spread the toffee cream over the biscuits. I do all this on a baking tray lined with baking paper. Then I wait 2-3 minutes and place the biscuits on a plate so that the toffee cream that has run down the sides doesn’t stick to the biscuits.