Nut Shortbread Cookies

For the nut shortbread cookies, quickly knead flour, baking powder, butter pieces, sugar, vanilla sugar, nuts and yolks and refrigerate for about an hour.

Roll out the dough on a floured work surface to a thickness of approx. 2 mm and cut out any desired shapes, bake at 170 °C for approx. 8 minutes.

Let the cookies cool, stick together with jam and dip one half of each nut shortbread cookie in chocolate glaze.

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