Prepare a light batter: In a large cutting board slide to pour the sifted flour. Top, the flour, cut pieces of softened butter. Using a large knife with a wide blade, chop the butter with the flour until obtaining flour crumbs. Sour cream mixed with baking powder. Add to flour crumbs sour cream, mix well and knead dough. The dough is rolled into a ball, wrap in plastic wrap and put into the refrigerator for 40 minutes. Cook chocolate dough: Nuts chop in blender. Chop the butter with the flour (as above).
Add sugar, cocoa, chopped nuts and, if desired, cinnamon – mix everything. You should get the dough in the form of powdery crumbs. Chilled Light dough divide into 4 equal parts. Roll each piece into a thin layer. Sprinkle the entire surface layer chocolate dough, chocolate chip slightly hurting his hands, to crumb stuck to the white dough. Carefully roll tight roll to chocolate batter was inside. The resulting roll cut crosswise into small rolls, a thickness of 1 cm Arrange the biscuits on a baking sheet sprinkled with water at a small distance from each other. Bake 10-15 minutes at a temperature of 180-190 C.