Chocolate Fingers

For the chocolate fingers, knead a dough from all ingredients except the glaze and refrigerate for 1 hour.

Then form balls and twist them into short sausages, about the shape and size of Schupfnudeln.

Bake on a baking tray lined with baking paper in a preheated oven at 180 °C for about 10-12 minutes.

Dip the cooled chocolate fingers at one end into the liquid glaze.

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