1. fine sugar, butter, salt, cinnamon and vanilla pulp with the dough hook until smooth. Strain flour over it and make crumbly with your fingers. Quickly knead half the quantity of it into a shortcrust pastry, arrange it into a flat brick and let it rest in the refrigerator box for half an hour, wrapped in cling film. Strain the cocoa over the second half quantity, add the walnut kernels and prepare the same into a shortcrust pastry. Arrange into three evenly thick rolls, 2 to 3 cm in diameter, and likewise cool.
On a floured surface, roll out the light dough thinly and cut into three thin rectangles as wide as the rolls. Mix egg yolks with whipped cream and brush the tops with it. Roll the dark dough strands in it, pressing the dough seams neatly. Leave to cool again.
Preheat the oven to 170° Celsius. Cut the dough into 5 mm thick slices. Place them not too close to each other on baking sheets lined with parchment paper and bake in the heated oven for about 12 minutes until light.
Tip: Cinnamon gives dishes a wonderful sweet and spicy note!