Nougat croissants

Ingredients for 4 servings:

• 200 g butter, soft
• 400 g nougat
• 2 eggs
• 2 packets of vanilla sugar
• 5 tsp cinnamon powder
• 2 pinches of salt
• 600 g flour
• 1 tsp baking powder
• 200 g chocolate coating, dark chocolate
• 70 g hazelnuts, chopped, optionally almonds

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 22 minutes

Christmas cookie recipe with a subtle hint of cinnamon

Mix the butter with the nougat mixture. If necessary, warm the nougat slightly to make it easier to mix (baking nougat is often a bit harder). Stir in the eggs, vanilla sugar, cinnamon, and salt. Add the flour and baking powder and knead in. Let it rest in the refrigerator for one to three hours to chill (if you don’t have time, you can do it without refrigeration; the dough may stick a little when shaped). Preheat the oven to 200°C. Roll out pencil-thick strands of dough in portions and cut into 6 cm long pieces, bend these into croissants, and place them on a baking sheet. Bake on the middle rack of the oven for about 12 minutes. Dip the cooled cookies with the ends in melted chocolate and roll them in chopped nuts.