Butter-Nut Cookies

Quickly knead flour, sugar, vanilla sugar, egg and cold butter (in pieces) into a smooth shortcrust dough.

Take about one third of the dough and evenly knead in the finely grated hazelnuts and the brown sugar.

Wrap both doughs separately in cling film and let them rest in the refrigerator for about 60 minutes.

Preheat the oven to 150 °C fan (175 °C conventional) and line a baking sheet with parchment paper.

Roll the light dough thinly on a lightly floured work surface, cut out shapes and place them on the baking sheet.

Also roll the nut dough thinly and cut out slightly smaller shapes.

Separate the egg, brush the light cookies thinly with egg white and place the nut shapes on top.

Bake the cookies for 10–15 minutes, then let them cool on the baking sheet.