For the neros, mix the butter, sugar and a little flour with a food processor. Gradually add the eggs and beat until fluffy.
Mix the remaining flour with the cocoa and fold in. Using a piping bag with a smooth nozzle, pipe small sticks onto a coated baking sheet.
Bake at 160° hot air for about 12 minutes. Fill 2 pieces each with warmed currant jam and dip 1/3 of the neros in chocolate icing.
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