For the irresistible, cream butter with powdered sugar, melt chocolate in a bain-marie and stir in. Knead in the nuts and chill the dough for about 1 hour.
Preheat oven to 150° and line a baking tray with baking paper. Form small balls from the dough, place them on the baking sheet with some space between them and let them dry out rather than bake for about 50 minutes.
Remove the baking paper from the tray and let the irresistibles cool completely.
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