Nut-Nougat-Cakes

Ingredients for 1 servings:

• 300 g flour (spelt or wheat)
• ½ tsp baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 150 g milk (e.g. soy milk)
• 150 g butter or margarine
• 1 pack of nougat (nut nougat)
• 50 g hazelnuts or almonds, ground, possibly more
• possibly fig(s)
• possibly pistachios, chopped

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

crispy, delicious, egg-free

For the dough, combine the flour and baking powder. Add the sugar, vanilla sugar, milk, and butter or margarine, and mix everything with a hand mixer (dough hook) for about 1 minute. Then continue kneading the dough with your hands until it forms a smooth dough. Form two logs with a diameter of about 3 cm (depending on how large you want the cookies to be). Wrap the logs in foil or a tea towel and place them in the refrigerator for about 1 hour. If you’re pressed for time, you can also freeze them for about 15 minutes. Cut the chilled logs into slices about 3 mm thick. Meanwhile, preheat the oven to about 180°C (fan oven). The logs tend to lose their shape a little when cutting. Therefore, shape them again with your fingers into a nice round shape, flatten them slightly if necessary, and place them on two baking sheets (lined with baking paper). Bake for about 9 minutes. Melt the hazelnut nougat in a water bath. Toast the ground hazelnuts or almonds in a non-stick pan without oil (caution: risk of burning!). Remove the cookies from the oven and from the baking sheets so they can cool briefly. Spread the underside of each cookie with nougat and place a second cookie on top. Once all the cookies are filled, spread the edges with nougat (this works best with your index finger!). Now hold the cookie between your index finger and thumb and roll it in the ground nuts. For a fruity variation, mix finely chopped dried figs into some of the nougat mixture and fill the cookies with it. A coating of roasted, chopped pistachios goes perfectly with this.