Cocoa and nuts shortbreads are fragrant, scented and tasty! They keep for a long time and they’re perfect also for a gift.
| 370 g all-purpose flour | |
| 35 g unsweetened powdered cocoa | |
| 1 egg + 1 yolk | |
| 200 g butter, fridge temperature | |
| 125 g powdered sugar | |
| 1 teaspoon baking powder | |
| 200 g nuts (almonds and pistachios for me) |
| 1. | Chop the nuts and set them apart, |
| 2. | Sift in a bowl the flour, the cocoa, the sugar, the baking powder and add a pinch of salt. Now add the butter cut in pieces, the egg and the yolk and knead until the dough is uniform. |
| 3. | Add now the nuts and knead well. Now divide the dough in 2-3 pieces and shape them in cylinder (4-5 cm diameter). Wrap them in plastic wrap and set in the freezer for about 1 hour. |
| 4. | Pre-heat the oven at 180°C, line a baking tray with parchment. Cut the cylinders in slices (4mm thickness) and place them on the baking tray. Bake for 10-12 minutes. Let cool down on a wire rack. Keep in a tin box. |
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