Nut Cookies

Dough: Mix flour with baking powder, sift onto the countertop and make a dent in the center. Sugar, vanilla sugar and two eggs in the bulge form and with part of the flour to a thick porridge. Cut the butter into pieces, form on the porridge and cover with flour. Starting from the center, quickly knead all the ingredients together to form a smooth dough. If it sticks, let it cool for a while. Grease the tray with a little butter, then dust with flour. Roll out the dough to a rectangle of about 32 x 24 cm, place on the tray and spread with apricot jam.

Topping: gently heat the butter with the sugar, vanilla sugar and water, fold in the walnuts as well as the hazelnuts and allow to cool a little. Spread the amount evenly on the dough (place a piece of aluminum foil folded several times in front of the dough). Bake at 175 to 200 degrees (gas mark 3 to 4) for about 20 to 30 minutes. Cool the pastry a little bit, cut it into squares of 8 x 8 cm and cut them in half so that two triangles are formed. For the icing, stir 100 g of cooking chocolate in a small saucepan in a bain-marie until smooth and brush the two pointed corners of the pastry with it.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever you like better.

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