Frozen Cookie Stacks
ready in 1 hr 52 min.
Melt 50 g of chocolate in a bowl over hot water and leave to cool slightly.
Beat the butter with the sugar and vanilla sugar until fluffy. Add the egg and a pinch of salt. Mix together the flour, ground nuts and baking powder and stir into the butter mixture.
Divide the mixture in two and mix the melted chocolate and cocoa through one half of the dough. Chop the remaining chocolate and fold into the pale half of the dough.
Roll out both types of dough into two long sausages. Pair up each pale dough with a dark dough sausage and press together. Transfer to cling film, roll into a sausage, wrap and leave to rest in the refrigerator for at least 1 hour.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line two baking trays with grease-proof paper.
Take the dough out of the refrigerator and cut each sausage into slices approx 1 cm thick. Arrange the slices on the baking trays and bake for approx. 10-12 minutes. Take out of the oven, remove from the trays and leave to cool.
To serve, mix together the chopped nuts. Put a scoop of vanilla ice cream on the bottom of one biscuit. Place a second biscuit on top and sprinkle nuts around the edge. Serve immediately.