Chocolate Butter Cookies

Put flour, finely ground hazelnuts, butter, powdered sugar, cocoa powder, egg, cinnamon and a pinch of salt into a bowl and quickly knead into a smooth dough.

Shape the dough into a roll about 3 cm thick.

Lightly brush the dough roll all over with water, then roll it in about 100 g of sugar until it is evenly coated.

Wrap the dough roll in cling film and chill for about 2 hours.

Preheat the oven to 160 °C fan (180 °C conventional) and line a baking sheet with parchment paper.

Unwrap the dough roll and cut into slices about 1 cm thick, then place them on the sheet with some space between.

Bake the cookies for 12–15 minutes, then remove and let cool briefly on the sheet.

Melt the white couverture in a hot water bath and stir until smooth.

Put some couverture on the underside of the cooled cookies, press into chocolate sprinkles and allow to set.