for 26 pieces

Butter mixture

250 g	butter, soft
125 g	icing sugar
1 parcel	vanilla sugar
1 pinch	salt
1	fresh egg white

Light-coloured dough

120 g	white flour
50 g	ground almonds

Dark-coloured dough

100 g	white flour
50 g	ground almonds
1 tbsp	cocoa powder

To shape

50 g

hazelnuts

How it's done

Butter mixture

Using the whisk on a hand mixer, beat the butter, icing sugar, vanilla sugar, salt and egg white in a bowl until the mixture becomes lighter in colour. Divide the butter mixture in two.

Light-coloured dough

Mix the flour and almonds, add to one butter mixture, quickly combine to form a dough, flatten a little, cover and refrigerate for approx. 30 mins.

Dark-coloured dough

Mix the flour, almonds and cocoa powder, add to the other butter mixture, quickly combine to form a dough, flatten a little, cover and refrigerate for approx. 30 mins.

To shape

Roll out the dough in batches between two pieces of baking paper to a thickness of approx. 4 mm. Cut out the bears, place on two baking trays lined with baking paper. Place a hazelnut into the middle of each biscuit, press down lightly. Cut out the bears' arms, place across the body over the nut, press down lightly, refrigerate for approx. 15 mins.

To bake

Approx. 15 mins. per tray in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.

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