Chocolate spiders

1.

Roughly chop the chocolate and hazelnuts separately. Melt 100 g chocolate over a warm water bath. Allow to cool slightly. Melt the fat, pour into a large mixing bowl and stir in the sugar, egg, salt and vanillin sugar. Sieve the flour and baking powder on top and stir in. Stir in the melted chocolate. Fold in 100 g of chopped chocolate and nuts. Divide the dough into approx. 22 equal pieces. Place 11 piles each on 2 baking sheets lined with baking paper

2nd

One after the other in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) Bake for 15–18 minutes. Halve 88 Mikado sticks, use the remaining sticks for other purposes. Take the spider body out of the oven and immediately insert 4 mikado sticks as legs on each side. Place on a wire rack and let cool down. Process the remaining dough and Mikado sticks in the same way. Fill into a piping bag, cut off the tip. Squirt eyes on each spider, put sugar pearls in them and press lightly. Spray a cross on the body of some spiders with the icing. Let it dry

4.

Waiting time approx. 1 1/2 hours