Nutty Shortbread Cookies

Sift 140 g of flour, 30 g of powdered sugar and ½ tsp of baking powder into a large bowl. Add ¼ tsp of salt and mix well.

Grate 60 g of cold butter into the flour mixture and rub it in until crumbly. Add the egg and vanilla and mix until combined. Shape the dough into a flat disc, wrap it and refrigerate for 1 hour.

Combine 40 g of hazelnuts, 40 g of walnuts and 40 g of almonds in a baking dish. Roast in a preheated oven at 150°C (300°F) for 20 minutes, then let cool.

Remove the loose skins from the cooled nuts and chop them finely. In a separate bowl, mix the chopped nuts with 100 g of sugar and 30 g of soft butter until combined.

Roll out the chilled dough into a rectangle. Spread the nut filling evenly over the dough, leaving a small space around the edges. Roll the dough into a log and refrigerate for 1 hour.

Cut the log into 1 cm (½ in) slices and place them on a baking sheet lined with parchment paper, slightly apart. Bake in a preheated oven at 180°C (350°F) for 12–15 minutes, until lightly browned. Let them cool completely.

Put 20 g of milk chocolate in a piping bag and place the bag in a glass of hot water; the chocolate will melt quickly. Cut off a small tip and drizzle the chocolate over the cookies. Let it set.