Chocolate Pumpkin Seed Buns

For the chocolate pumpkin seed buns, mix the flour with powdered sugar, vanilla sugar, ground almonds and salt.

Cut the butter into cubes and add to the flour mixture, add the eggs and quickly knead into a shortcrust pastry.

Divide the dough into two equal halves. Mix one part with cocoa and knead, the other with the ground pumpkin seeds and a dash of seed oil.

Wrap both doughs in plastic wrap and let rest in the refrigerator for at least an hour.

Roll out the two doughs one after the other on a floured work surface to about 3 mm thin rectangles of the same size, brush with egg white and place on top of each other. Cut the resulting dough rectangle once in the middle and roll up both halves precisely into roulades. Wrap both rolls in plastic wrap and freeze for 30 minutes.

Preheat the oven to 180 °C.

Cut both dough rolls into thin slices.

Place the cookies on baking paper, brush with the remaining egg white and bake on the middle rack for 20-25 minutes.

When the chocolate pumpkin seed buns have finished baking and are already cooled, decorate with melted chocolate couverture and hail sugar as desired.

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