1. Preheat the oven to 160°C (320°F) fan-forced. Line two baking sheets with baking parchment and set aside.

2. Add the margarine and sugar to a large bowl and mix on high until light and fluffy. Add the egg yolks and vanilla extract and mix until well combined. Mix flour, baking powder, lemon zest (optional), and salt and add in two batches with 1 tbsp. of milk each time, and fold in/knead. The dough will be quite soft.

3. Fill small portions of dough into a piping bag with a star tip – smaller portions are easier to work with. Pipe rings or other shapes onto the baking sheet with some space in between. Bake the cookies for about 11-12 minutes. The cookies should only get a hint of color. Take the cookies out of the oven and let them cool down on the baking sheet for some time, then transfer to a wire rack and let them cool down completely. Repeat the process with leftover dough.

4. Warm the chocolate glaze according to the package instructions – either in some hot water on the stove or in the microwave. Brush the cookies on one side with the glaze and sprinkle some nuts on top. Let the glaze harden before storing the cookies in a tin cookie box.