Chocolate Triangles with Pumpkin Seeds

Preheat oven to 160 degrees hot air.

Put the sugar, butter and salt in a bowl or on a work surface and knead quickly with your hands to form a shortcrust pastry (do not knead too long, the dough will become burnt by hand heat and lose its binding). Add the egg yolk and finally knead in the flour.

Knead the cocoa and spices into half of the dough.

Let rest in the refrigerator, covered with plastic wrap, for 2 to 3 hours before working.

Roll out the two doughs on a floured work surface.Spread a thin layer of jam on the light part and press the dark dough firmly on top.

Place on a baking tray lined with baking paper and bake for about 15 minutes.

Cover the cooled mass with chocolate and sprinkle with chopped pumpkin seeds.

Let the chocolate set and cut out triangles with a sharp knife.

Preparation Tip:

Of course, you can use other nuts or almonds for sprinkling.

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