200 g / 7/8 cup unsalted butter, softened
200 g / 1 cup granulated sugar
1 egg (large)
1 tablespoon of vanilla sugar *
300 g / 3 cups of all purpose flour
1 teaspoon of baking powder
35 g / 1/4 cup of unsweetened raw cacao powder
Pearl sugar, roughly chopped almonds or chopped hazelnuts
1 egg (small), beaten
* You can make your own vanilla sugar (it is very common in Europe) which is very simple: Splitt one vanilla been into two halves and remove the seeds with the help of a knife. Fill a jar with granulated sugar, add the vanilla seeds and the used vanilla bean. Let the mixture age for two weeks. Voilà, you have your own homemade vanilla sugar.
Preheat the oven to 200 °C / 400 °F.
Prepare two baking sheets with parchment paper.
Beat butter and sugar until creamy. Add egg and vanilla sugar.
Sift flour, cacao and baking powder in a separate bowl and mix well.
Add flour mixture to the butter mixture and stir with a wooden spoon.
As soon as the dough comes together, transfer the dough to a floured surface. Knead the dough until it is smooth (it gets a little bit messy). If the dough is too sticky, add a little bit more flour.
Divide the dough into four parts. Roll each dough into a log (2 cm / 0.8 inch Ø ).
Place two logs on each baking sheet. Make sure that there is enough space between each log. Flatten each log slighty until it is about 4 cm / 1.5 inches.
Brush the logs with a beaten egg and sprinkle with pearl sugar, chopped almonds or hazelnuts.
Bake the logs for 12 to 15 minutes.
Let the cookies cool for one minute. Take a sharp knife and cut diagonally into 2 cm / 0,8 inches slices. The cookies will be soft but will harden when cooled. Let the cookies cool completely on a wire rack.
Store the cookies in an air-tight container up to two weeks.