Ingredients for crunchy nut base

• 2 eggs
• 250 g powdered sugar
• 300 g ground nuts (almond meal, ground walnuts or ground hazelnuts)

Ingredients for chocolate buttercream topping

• 4 egg yolks
• 1 egg
• 3 tbsp (18 g) cocoa powder
• 3 tbsp (37.5 g) sugar
• 250 g butter (room temperature)
• 150 g powdered sugar

Ingredients for chocolate glaze

• 50 g coconut butter
• 200 g dark chocolate

Preheat oven to 325°F.

To make the base, beat 2 eggs with 250 g powdered sugar until light and fluffy. Fold in nuts. Pipe dough onto two prepared baking sheets into 1 ½-inch rounds. You should get about 40 – 50 rounds. Bake at 325°F for about 15 – 20 minutes.

To make the chocolate buttercream, combine the egg yolks, the egg, the cocoa, and the sugar. Stir until well combined over a water bath. Cool. Meanwhile, In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy. Slowly add the cooled cocoa mixture.

Pipe the buttercream onto the nut bases and let them cool.

Melt the chocolate and coconut fat and dip cooled cookies to glaze.

Enjoy!