150 g margarine (or butter)
10 tablespoons sugar
1 package of vanilla sugar
1 whole egg
16 tablespoons of all proposed flour
2 tablespoons cocoa powder (as dark as possible)
1 / 2 package of baking powder
100 g dark chocolate
chopped roasted hazelnuts
Stir margarine to get foamy and add sugar and vanilla sugar. Mix with kitchen mixer until the sugar dissolves. Add whole egg and continue to mix. In a compact mixture add flour spoon by spoon, and add baking powder and cocoa - finish it with the flour.
Leave it in refrigerator for about 30 minutes.
Shape 3 cm (in diameter) balls, flatten them a bit, and sort them on baking pan lined with parchment paper. Bake for 10 minutes at 180 C.
When they cool down a bit, dip halfway into chocolate glaze, if desired, and the coconut flour or chopped roasted hazelnuts. Allow icing to harden overnight.