Pan Di Stelle

• 500 grams flour
• 2 tablespoons wildflower honey
• 30 grams melted chocolate
• 30 grams cocoa powder
• 1 egg
• 70 grams butter
• 90 grams margarine
• 300 grams powdered sugar
• 40 milliliters milk
• 20 grams toasted peeled hazelnuts
• 1 pinch granulated sugar
• 1 bag yeast
• 1 pinch salt

1. Whisk hazelnuts with 3 tablespoons of the powdered sugar into a creamy texture.
2. Mix the margarine with the rest of the powdered sugar for a creamy texture and add hazelnut mix.
3. Add egg yolk (save egg white) and all other ingredients. Leave the flour and yeast for last
4. Knead slowly until doe is homogenous, roll out into a 3mm sheet and cut out cookies with a glass.
5. Bake 10-15 minutes at 180 Degrees Celsius on a buttered baking sheet
6. For the icing: Beat the egg white and 30 g of powdered sugar and brush onto the cookies. Dust with granulated sugar

wildflower honey, chocolate, cocoa powder, egg, butter, margarine, powdered sugar, milk, hazelnuts, sugar, yeast, salt

Taken from www.epicurious.com/recipes/member/views/pan-di-stelle-571e819d40fd1d583e172745 (may not work)