Nougat hats

Ingredients for 1 servings:

• 300 g flour
• 1 packet of baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 6 tbsp water
• 100 g butter, room temperature
• 200 g almonds, chopped and roasted
• 600 g nougat
• 300 g dark chocolate
• 2 tbsp palm fat
• n. B. Cinnamon powder
• n. B. Anise powder
• e.g. cardamom powder
• e.g. cayenne pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 9 minutes; Total time approx. 1 hour 9 minutes

Knead the flour, baking powder, sugar, vanilla sugar, salt, water, and butter into a dough. Roll out the dough and cut out approximately 3 cm circles from two-thirds of the dough. Place the remaining third with the cookies on a baking sheet lined with baking paper, leaving space between them. Bake the cookies on the middle rack of an oven preheated to 160°C (convection oven) for approximately 9 minutes. Allow to cool, then place the remaining third of the dough in a freezer bag and crumble finely. Stir the nougat in a small saucepan over a pan of simmering water until smooth. It’s best to start with 1/3 of the amount and gradually add more nougat. Stir in the toasted almonds and cookie crumbs. If desired, you can season the nougat with cinnamon powder, anise powder, cardamom powder, or cayenne pepper. Using a small spoon, place a portion of nougat on each of the round cookies and refrigerate. Grate the dark chocolate with a large knife and stir it with the palm oil in a double boiler until smooth. To reduce the washing up, you can reuse the previous pot. Chocolate has a higher melting point than nougat. Stirring patiently is better than letting the water bath boil. The rule of thumb here is to start with 1/3 of the chocolate. If you don’t like dark chocolate, you can substitute a different chocolate. Dip the nougat caps into the chocolate, let them drain, and then chill immediately. If the nougat falls off the biscuit too easily or melts in the chocolate, you can alternatively drizzle the chocolate glaze over the caps with a tablespoon.