1.
Separate 6 eggs into yolks and egg-whites and beat the egg-whites.
2.
Grind the walnuts and roast 250 g of the amount.
3.
Mix the egg-whites with the powdered sugar and the roasted walnuts, then with the help of a teaspoon tear small bits into a buttered baking pan. Put in preheated oven (approx. 180 grades C) for about 10 minutes or until the top is brown a little.
4.
In the meantime prepare the egg-cream. Over low heat mix the remaining egg with the 6 egg yolks and add 200 g of sugar and 2 spoons of cocoa. Simmer and stir until well mixed, then remove from the fire. Let it cool and when cold, add 250 g of margarine and mix well.
5.
With the help of the cream stick the small cookies 2 by 2, then cover the sides with cream and roll in the remaining ground walnuts.
6.
The cookies can be rolled in glaze according to taste.
