John Myers
Ingredients for 1 servings:
- 400 g flour
- 160 g ground almonds
- 250 g margarine, soft
- 100 g sugar
- 2 egg yolks
- 6 drops butter-vanilla flavoring
- 300 g nougat
- 100 ml cream
- 150 g dark chocolate for coating
Instructions
Working time approx. 1 hour 20 minutes; Rest time approx. 7 hours; Total time approx. 8 hours 20 minutes
for about 40 pieces
Mix the flour with the almonds. Using a hand mixer, cream the margarine, sugar, and egg yolk until creamy, then knead in the flour mixture. Wrap in cling film or aluminum foil and let rest in the refrigerator for about 1 hour. Preheat the oven to 180°C (top and bottom heat) or 160°C (fan oven). Roll out the shortcrust pastry on a floured surface to a thickness of about 3-4 mm and cut out hearts, stars, moons, or shooting stars. Always cut out an even number of each type. Place the cookies on a baking sheet lined with baking paper and bake in the oven for about 8 minutes until golden brown. Remove from the oven and let cool. For the filling, heat the cream in a saucepan, melt the nougat mixture, and let cool. Let rest in the refrigerator for about 6 hours. Can be done longer; it’s best to make them 1-2 days in advance. Beat with a hand mixer until smooth, then spread the mixture on half of the cookies and top with the other half. Melt the chocolate and dip each cookie halfway into it.
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