Chocolate Triangles with Pumpkin Seeds

For the chocolate triangles with pumpkin seeds, make the shortcrust pastry as described in the basic recipe.

Knead cocoa and cinnamon into half of the dough.

Preheat the oven to 180 ºC hot air.

Roll out the two doughs on a work surface sprinkled with a little flour. Spread a thin layer of jam on the light part and press the dark dough firmly on top.

Place on a baking sheet lined with baking paper and bake for about 15 minutes.

Cover the cooled mass with chocolate icing and sprinkle with chopped pumpkin seeds. Let chocolate set and cut out chocolate triangles with a sharp knife.

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