Flour with sugar, nuts, spices and butter in flakes on the surface form. Press a bulge in the center, pour in eggs, chop everything together until crumbly and knead into a smooth dough.
Cool in plastic wrap for 120 minutes, then roll out on floured work surface to 8 mm thickness and divide into 2, 2×5 cm rectangles. Bake on a baking tray covered with parchment paper, 1.5 cm apart, on the middle shelf of a 175 °C oven for 15-20 minutes until pale yellow.
Cool on a cooling rack. Melt the cooking chocolate in a water bath and dip the ends of the dumplings into it. Sprinkle with sprinkles and dry.
Tip: Always use aromatic spices to enhance your dishes!