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With pecan and walnuts

For about 45 pieces

For the dough:

  • 125 g soft butter
  • 130 g of sugar
  • 1 packet of Bourbon vanilla sugar
  • 1 egg yolk
  • 2 Table spoons of milk
  • 200 g of flour
  • 20 g of cocoa powder
  • 1 pinch of salt


  • 100 g pecan kernels
  • 50 g walnut kernels
  • 1 egg white
  • 25 soft cream teas (150 g, eg Werther's Original)
  • 4 tablespoons cream

Beat 1 butter until foamy. Add sugar and vanilla sugar, beat until light creamy. Stir in the egg yolks and the milk. Mix flour, cocoa and salt, knead. Form the dough into a ball, wrap in cling film and allow to cool for about 2 hours.

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Chop 2 nuts. Form balls out of the dough (about 2.5 cm Ø), first in whisked egg whites, then toss in the nuts. Place well on a sheet of baking paper, press with a wide wooden spoon in the middle of the wells, increasing circular towards the edge. Bake in a hot oven (180 degrees, center) for 12-15 minutes. Take out, immediately re-shape the wells with the cooking spoon handle, allow to cool.

3 Toffees in cream melt over medium heat with stirring. Fill with a teaspoon in wells. Let cool down.

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