Cossack thalers with nougat filling

Ingredients for 1 servings:

• 300 g flour
• ½ tsp baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 3 tbsp milk
• 150 g butter
• 150 g nougat
• 50 g hazelnuts, ground

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

For the dough, mix the flour with the baking powder and sift it into a mixing bowl. Add the sugar, vanilla sugar, milk and butter and mix the ingredients thoroughly using a hand mixer fitted with a dough hook, first briefly on the lowest speed and then on the highest speed. Then, on a floured surface, knead the dough with your hands until you have a smooth dough. Form the dough into two rolls, each about 20 cm long, and wrap them in cling film. Chill for at least 1 hour. Use a serrated knife to cut the rolls into 3 mm thick slices and place them on baking sheets lined with baking paper. Place the sheets one after the other in the preheated oven and bake for 8-10 minutes each at 180°C. Remove the biscuits, still on the baking paper, from the baking sheets onto wire racks and allow to cool. For the filling, melt the hazelnut nougat in a water bath over low heat. Spread the mixture on the underside of half of the biscuits. Place the undersides of the remaining biscuits on top and press down firmly. Spread the squeezed-out filling around the edges. Then roll the cookies, with the filled edges, through the ground hazelnuts. Refrigerate and allow the filling to set.