John Myers
Ingredients for 1 servings:
- 250 g butter
- ½ vanilla pod(s) or some vanilla paste
- 150 g powdered sugar
- 1 pinch of salt
- 2 eggs
- 1 egg yolk
- 175 g flour
- 50 g cocoa powder, unsweetened
- 100 g nougat
- 100 g apricot jam
- 200 g chocolate coating
Instructions
Working time approx. 50 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 58 minutes
Mix together the butter, the scraped seeds from the vanilla pod, the powdered sugar, and the salt. Then beat in the two whole eggs one at a time, then slowly fold in the egg yolks. Add the flour and cocoa powder and mix everything well. When the mixture is soft enough, use a piping bag to place small dots on a baking sheet. Since I love miniature cookies myself, I usually only make them hazelnut-sized. The cookies spread during baking, so make sure they are spaced apart. If the dough is too firm, I like to use two espresso spoons to cut off hazelnut-sized pieces and place them on a baking sheet. Bake the cookies at this size in a preheated oven at 175 degrees Celsius (350 degrees Fahrenheit) top/bottom heat for about 7-8 minutes. Then let them cool completely on a wire rack. For the filling, mix the jam well until it is spreadable. Melt the nougat in a double boiler. Spread one biscuit with jam and one with nougat, place the filled sides together and dip half of the entire biscuit in chocolate coating.
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