John Myers
Ingredients for 1 servings:
- 300 g flour
- 100 g cornstarch
- 200 g sugar
- 1 m.-sized egg(s)
- 1 pt. Bourbon vanilla sugar
- 125 g hazelnuts, ground, roasted
- 250 g butter
- Flour, for rolling out
- 100 g nut nougat
- 50 red cherries, halved
- 1 tbsp sugar, fine
- 2 tbsp hazelnut brittle
- 75 g dark chocolate coating
Instructions
Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 2 minutes
Knead the dough ingredients together, wrap the dough in cling film and let it rest in the refrigerator for 1 hour. Roll out the dough on a floured surface to a thickness of 3 mm and cut out cookies using round cutters. Place these on a baking sheet lined with baking paper and bake in a preheated oven at 180°C (top/bottom heat) for approx. 10-12 minutes until light golden brown. Then let cool on a wire rack. Melt the hazelnut nougat in a water bath and spread it on half of the cookies. Place the other half on top. Melt the chocolate coating, transfer it to a freezer bag, cut off a small corner, and draw lines on the cookies. Roll the cherries in sugar and place on top. Sprinkle with some brittle and let everything dry.
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