John Myers
Ingredients for 1 servings:
- 225 g butter
- 100 g powdered sugar
- 1 packet of vanilla sugar
- 3 egg yolks
- 2 pinches of cinnamon powder
- 200 g wheat flour
- 40 g baking cocoa
- 1 tsp, leveled baking powder
- 125 g hazelnuts, ground
- 100 g hazelnut nougat cream
- 150 g dark chocolate
- 30 g coconut oil
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes
crunchy and nutty
For the dough: Cream the butter until fluffy and gradually add the sifted powdered sugar, vanilla sugar, egg yolks, and cinnamon. Stir in the sifted flour, mixed with the cocoa and baking powder, one tablespoon at a time. Finally, fold the hazelnuts into the dough. The finished dough is best shaped into the typical shortbread cookie using a meat grinder with a pastry attachment. The dough sticks should be around 4 cm long. Place the resulting dough sticks on a baking sheet lined with baking paper and bake in a preheated oven at 175 °C for 7-10 minutes. If the pastries are a bit too wide, you can cut them in half lengthwise while they are still warm using a small knife. For the filling: Stir the hazelnut nougat cream in a small saucepan over low heat on the stovetop until smooth. Brush the nougat mixture onto the underside of half of the cooled cookies using a pastry brush, place the remaining cookies on top, and press down firmly. For the glaze: Chop the chocolate and mix it with the coconut oil over a bain-marie until smooth. Brush the ends of the bars with it.
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