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These homemade cookies with a cocoa pattern disappear from the table in the blink of an eye. They are crisp, buttery cookies in two colors, sandwiched with caramel filling and rolled in nuts. They’re delicate, slightly sweet, and pleasantly crunchy at the edges. Perfect with coffee, tea, or as a sweet treat for guests. Ingredients for 4 servings 🔺 100 g soft butter 🔺 A pinch of salt 🔺 1 teaspoon vanilla sugar 🔺 50 g powdered sugar 🔺 1 egg 🔺 20 g vegetable oil 🔺 20 g cornstarch 🔺 220 g flour 🔺 1/2 teaspoon baking powder 🔺 15 g cocoa powder 🔺 caramel filling 🔺 chopped pistachios or walnuts Preparation Combine the soft butter with salt, vanilla sugar, and powdered sugar. Add the egg, vegetable oil, and cornstarch, then mix well. Gradually add the flour mixed with baking powder, kneading the sticky dough as you go. Divide the dough into two equal parts. Add enough flour to one part so the dough no longer sticks to your hands. Add 15 g cocoa powder to the other part, then add more flour and knead. Roll out both doughs between sheets of parchment paper to a thickness of 4–5 mm. Cut out cookies using a cookie cutter. Chill in the fridge for 40 minutes. Transfer to a baking sheet. Bake at 180°C (356°F) for 12–13 minutes, until the bottoms are lightly browned. Let the cookies cool and pair them up. Spread caramel filling on one half and cover with the other half. Brush the edges with filling and roll in chopped pistachios or walnuts. ---------------------- 00:00 Introduction 00:05 Ingredients 00:25 Dough preparation 00:45 Dividing and adding cocoa 01:05 Rolling and cutting 01:25 Chilling 01:35 Baking 01:50 Assembling and decorating