How to make
Leave the butter to sit at room temperature.
Boil 5 eggs for 10 min. after they come to a boil and once they cool, remove the hard-boiled yolks, which you'll need for the dough.
To the sifted flour, add the crumbled boiled yolks, as well as the remaining products, excluding the cocoa. Knead a dough. Even if it seems soft, don't add any more flour.
Form 5 wicks from this dough - about 9 3/4″ (25 cm) long and 1 1/2″ (4 cm) in diameter.
Roll out 2 of the wicks carefully and sprinkle with a little cocoa using a small sieve. Then wrap them into a 1 1/2″ (4 cm) in diameter roll, while carefully pulling them. This way you'll form a pattern that looks like the growth rings on a tree stump.
Cover the prepared wicks in transparent foil, then leave them in the fridge for 30 min. for the dough to harden. Then take them out one at a time and roll them in cocoa, which you've sprinkled onto a sheet of paper through a coffee strainer.
Cut thus rolled in cocoa wicks at an angle, diagonally, about 1/4 thick, like tree stumps. Arrange the stumps in 2 separate oven dishes onto baking paper, to make sure they don't break apart once they're ready.
I stuck an almond or cashew onto each stump. But you can leave them as is.
Bake the biscuits at 360°F (180 °C) for 10-12 min. so they redden just a bit, without over-baking.
