Ingredients: about 4 dozen
7 oz/20 dkg all-purpose flour, 3 1/2 oz/10 dkg ground walnuts, 1 teaspoon baking powder, pinch of salt, 2 small dried red chili peppers, 5 1/4 oz softened butter, 7 oz/20 dkg brown sugar, 2 packages vanilla sugar (about 3/4 oz), 2 eggs, 3 1/2 oz/10 dkg quality dark chocolate

Combine the flour, walnuts, baking powder and salt. Cut the chilis in half, and after scraping out the seeds, pulverize them in a mortar and pestle. It is
important that no pieces remain because they can cause some cookies to be red hot, which is not the goal, only to be pleasantly spicy. Whip the butter smooth, add both sugars, and continue whipping
until frothy. Add the eggs, one by one, and continue to beat, adding the flour, walnuts, powdered chili, and very finely chopped, or roughly grated chocolate pieces. Line a large baking sheet with parchment paper and spoon walnut size mounds of dough on it. They must be placed sparsely because the dough spreads as it melts. Bake in a preheated moderate oven (360°F/180°C; 330°F/165°C convection oven)
13-15 minutes. They will be nice and crunchy after they cool.

Preparation time: 1 hour
Calories each: 85
Skill: Easy to prepare