Nut Boller

Ingredients for 1 servings:

• 150 g butter, soft
• 175 g sugar
• 1 packet of vanilla sugar
• ½ bottle of rum flavoring
• 1 m.-sized egg(s)
• 250 g wheat flour
• 2 tsp, leveled baking powder
• 150 g semolina (wheat semolina)
• 100 g hazelnuts, ground
• 100 g hazelnuts, whole
• 50 g dark chocolate
• ½ tsp oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

makes about 40 pieces

For the dough, beat the butter with a whisk on high speed until smooth. Gradually stir in the sugar, vanilla sugar, and flavoring. Stir until the mixture forms a thick batter. Beat in the egg for about 1/2 minute. Mix the flour with the baking powder and stir in 2/3 of it in 2 batches on medium speed. Knead the dough on a floured work surface with the remaining flour, semolina, and hazelnuts. If the dough is sticky, wrap it in foil and chill for a while. Shape the dough into small portions into rolls (about 2 cm in diameter) and cut slices about 1/2 thick. Preheat the oven. Shape the dough discs into balls and place them on baking sheets lined with baking paper. Lightly press a hazelnut into each ball. Place the baking sheets, one after the other, in the preheated oven at 180°C for about 15 minutes. Allow the nut balls to cool. To make the glaze, break the chocolate into small pieces and melt it with the oil in a small saucepan over low heat in a water bath. Sprinkle the chocolate over the nut balls and let it set.