Bear Paw Biscuits Bärentatzen

Cook Time 30 minutes

Servings Makes about 80 individual small cookies

Ingredients

30g butter, soft 
40g icing sugar, pure
25g honey 
6g speculoos spice
30g egg white, room temperature (approx 1 egg white)
25ml milk, room temperature
50g hazelnut meal
25g Lindt EXCELLENCE 70% cocoa, melted
8g cocoa powder
130g flour 

Glaze
50g icing sugar
3g cocoa powder
13ml water (about 1 tsp)

Method

Preheat the oven to 180°C.
Combine the butter, icing sugar, honey and spice in a mixing bowl and whisk until light. Add the egg white and milk in a couple of stages.
Stir in the hazelnut meal and the melted chocolate.
Sift together the flour and the cocoa and add to the butter-chocolate mixture. 
Stir until just combined, being careful not to overmix.
Place mixture into a piping bag with a star nozzle and pipe cookies on a baking paper-lined tray.
Bake for about 10 mins.
While they are baking, mix together the ingredients for the glaze.
Remove from the oven and brush with the glaze while still hot. Allow to cool.

For an even more luxurious version, sandwich together with a filling such as Lindt spread or the below chocolate filling.

Optional - Filling 

5 LINDOR Milk
20g Lindt EXCELLENCE 70% Cocoa, chopped  
Gently melt together the two chocolates and let them cool in the fridge.