Nut-nougat cookies

Ingredients for 30 servings:

• 50 g butter, cold
• 100 g nougat
• 125 g flour
• 30 g sugar
• ½ tbsp vanilla sugar
• 75 g hazelnuts, ground
• ½ tsp baking powder
• 100 g dark chocolate coating
• 1 pinch(s) cardamom powder
• Flour for the work surface

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

with an extra portion of nougat in the dough

Cut the butter and nougat into small cubes. Mix the flour, sugar, vanilla sugar, butter, hazelnuts, baking powder, and nougat cubes into a smooth shortcrust pastry. Cover and chill in the refrigerator for about 1 hour. Roll out the dough on a floured surface. Cut out cookies. Place on a baking tray lined with baking paper and bake at 180°C (fan oven: 160°C, gas mark 2) for 6-8 minutes. Roughly chop the chocolate coating. Place the chocolate coating and cardamom in a stainless steel bowl and slowly melt over a pan of simmering water. Stir frequently and do not let the chocolate overheat. Remove the cookies from the oven and let cool. Decorate with chocolate. You can also simply dust the cookies lightly with powdered sugar or enjoy them on their own with a cup of coffee.