For the Mauseckerl, quickly prepare a shortcrust pastry from the above ingredients. Cover with plastic wrap and let rest in the refrigerator for 1 hour. Cover 2 baking sheets with baking paper.
Preheat oven at 170 degrees top and bottom heat. Knead the dough and divide into equal sized pieces. Roll out on a lightly floured work surface to the thickness of the back of a knife. Cut out small triangles and place them spaced apart on the baking sheet.
For the topping, beat the egg whites until stiff, gradually add the sugar. Carefully fold in the nuts with a pastry spatula.
Place small heaps, centered, on the triangles with a piping bag (a teaspoon also works). Bake for approx. 15 minutes (bending bite test) and let cool on the baking paper (without tray) Prepare chocolate glaze.
Dip the tops of the cooled triangles into the glaze. Let the Mauseckerl cool on the baking paper until the glaze is firm.
The Mauseckerl taste with whole milk and dark chocolate glaze, just as you like. Shelf life 3 weeks.