Walnut cookies

250g ground walnuts

3 egg yolks

250 g butter

250g sugar, possibly a little less

300 g flour, possibly a little more

Knead shortcrust pastry, form rolls, approx. 2.5 cm thick

Refrigerate for 2 hours or overnight

Cover with foil so they don't take on any refrigerator flavor.

Cut the roll into thalers, approx. 6-7 mm thick

Place on the baking tray (covered with baking paper) with whipped egg yolk and a little cream and place 1/4 walnut on it and press some sand.

Preheat the oven and bake at around 170°C.

Let it cool and carefully remove it from the tray.