Walnut Chocolate Coins

Ingredients for 1 servings:

• 375 g flour
• 120 g powdered sugar
• 1 pinch of salt
• 1 pack of vanilla sugar, bourbon
• 1 pinch of cinnamon
• 250 g butter
• 40 g cocoa powder
• 120 g walnuts, roughly chopped
• 1 egg yolk
• 1 tbsp cream
• 50 g chocolate coating
• Walnuts, halved

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Mix sifted flour, powdered sugar, salt, vanilla sugar, cinnamon, and butter into a shortcrust pastry. Halve the dough, wrap one half in foil, and refrigerate. Knead the other half with sifted cocoa powder and walnuts, form it into three 3-cm-diameter rolls, and wrap them in foil and refrigerate. On a floured surface, roll out the light dough thinly and cut into three rectangles as wide as the cocoa-walnut rolls. Whisk the egg yolk with the cream and brush the dough over the light rectangles. Roll the dark rolls into the rectangles, pressing the dough seams firmly together. Wrap the dough rolls again in aluminum foil and freeze for 30 minutes. Preheat the oven to 170°C (350°F). Then remove the aluminum foil and cut the dough rolls into 0.5-cm-thick slices. Place them not too close together on a baking sheet lined with baking paper and bake for 12 minutes. To garnish, melt the chocolate coating in a water bath, put a dollop of chocolate coating in the middle of the cooled coin and place a walnut half on top.