Cream butter with sugar, salt, vanilla sugar and cinnamon. Mix in egg and yolk. Mix flour, baking powder, cocoa powder and nuts and fold in. Using a piping bag with a jagged, star-shaped nozzle, pipe small bushels onto a prepared baking sheet and bake in a preheated oven at 165 to 175 °C until light brown, about 12 minutes. When the cookies have cooled, spread half of them with jam or Parisian cream on one side and place the other half on top.
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