Nut staler

Ingredients for 1 servings:

• 250 g flour, type 405
• 2 pinches of baking powder
• 130 g butter
• 100 g sugar
• 2 bags of vanilla sugar
• 2 medium-sized egg yolks
• 1 point nougat (hazelnut nougat), no Nutella
• 1 pc. Cake icing (hazelnut icing)
• n. B. almond flakes

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 57 minutes

Christmas cookies

Place all the dough ingredients in a mixing bowl and use the dough hook of a hand mixer to knead into a shortcrust pastry. Finally, knead again with your hands, shape into a ball, wrap in plastic wrap, and let rest in the refrigerator for 30 minutes. Line the baking sheets with baking paper. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) conventional heating. Bake for approximately 12 minutes on the middle rack. Roll out the dough thinly in portions on a lightly floured work surface. Plastic wrap is also ideal for this, placing it over the dough to prevent it from sticking to the rolling pin. Cut out round cookies with a cookie cutter and place them on the baking sheet using a knife. Place the cookies in the preheated oven and bake for approximately 12 minutes until golden brown. Repeat with the remaining dough. Let the baked cookies cool on a wire rack. Toast the flaked almonds in a dry pan over low heat and let cool on a plate. Crush slightly with your fingers. Heat the hazelnut nougat in a small bowl over a simmering water bath until spreadable. Melt the hazelnut glaze in a second bowl over a simmering water bath. Spread the hazelnut nougat on the underside of the cookies, sandwiching them together in pairs. Cover with the hazelnut glaze and sprinkle with flaked almonds. This recipe yields approximately 45 filled nut bars. These nut bars also make wonderful coffee or tea biscuits year-round. Simply choose a slightly larger cutter.