1 Line two trays with baking paper.
2 Beat butter, sugar and paste in a small bowl of an electric mixer until pale and fluffy. Transfer to a large bowl. Stir in combined sifted flour and powder with chocolate and nuts. Turn out onto a clean bench. Knead gently to combine.
3 Roll dough between two sheets of baking paper until 12mm thick. Slide onto a tray. Freeze until firm.
4 Using an 8cm round cutter, cut out 12 rounds. Place six rounds on each tray, about 4cm apart. Freeze for about 20 minutes, or until firm.
5 Cook, one tray at a time, in a moderately slow oven (160C) for about 20 to 25 minutes, or until lightly browned and firm to touch.
6 Remove from oven and stand on trays for 5 minutes. Transfer to a wire rack to cool.7 Once cookies are cold, store in an airtight container.
Tip: For a change, drizzle cookies with melted chocolate. You can also use different nuts in this recipe – try walnuts or pecans.
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