The number of the test designed for 20-23 leads. with a diameter of 3cm. In a water bath, melt the butter and chocolate. Beat the egg with the sugar until the formation of fluffy mass.

To connect with chocolate egg-oil mixture. Mix well.

Nuts grind in a blender. Add to the chocolate mass.

Pour the sifted with the baking powder and the flour. Stir until smooth. cover with cling film and put into the refrigerator for 1.5-2 hours.

Remove dough from the refrigerator. Formed into balls with a diameter of 2-3cm, roll each in powdered sugar (powder can not regret;-)), spread on a baking sheet covered with baking paper. Bake in a preheated 160 degree oven 12 to 17 minutes. The main thing is not to overdry. the edges of the pastry should be thin crust, but the middle is slightly soft. Store in a closed box or in a plastic bag.