Shortcrust Pastry Buns

To make the shortbread, knead the flour, sugar, nuts, eggs, butter and salt into a dough and divide it into two equal pieces. Knead the cocoa into one half and let the dough rest in the refrigerator for 1-2 hours.

Roll out both halves of the dough one after the other to a rectangle about 3 mm thick, brush the bottom rectangle with a little egg white and place the second half of the dough on top.

Using a knife, cut away any overlapping dough scraps to make a straight rectangle and roll it up into a roulade. Let rest again in the refrigerator for about 1-2 hours.

Then cut thin slices and place them on a baking sheet. Bake the shortbread rolls at 165° for about 20 minutes.

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