John Myers
Ingredients for 1 servings:
- 100 g sugar
- 200 g butter
- 300 g flour or spelt flour
- 1 egg(s)
- 100 g hazelnuts, ground
- 130 g butter, soft
- 60 g powdered sugar
- 1 egg(s)
- 190 g flour or spelt flour
- 1 pack of pudding powder (chocolate)
- Cream (nut nougat cream)
- 80 pieces of confectionery (chocolate hazelnuts)
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 12 minutes
Chocolate-hazelnut-nougat cookies
Sift the flour onto a work surface and add the ground hazelnuts. Make a well in the center, sprinkle the sugar into the well, and then break in the egg. Place the butter in flakes on top. Quickly mix the dough ingredients with floured hands until you have a smooth dough. Wrap in cling film and let it rest in the refrigerator for one hour. Roll out the dough on a floured surface to a thickness of 3mm and cut out cookies (flowers) about 6cm in diameter. Place them into a muffin tin for small muffins (bottom diameter about 30mm, top diameter about 47mm) or small paper or silicone muffin cases (bottom 30/35mm), gently pressing down in the center. Spoon some of the hazelnut spread into the center. Cream the softened butter with the powdered sugar and egg, then stir in the flour and custard powder and knead into a dough. Form the dough into walnut-sized balls, press them through a garlic press (use a knife to cut off the dough), and place them around the nougat cream, leaving the center free. Bake at 200°C for about 10-12 minutes. Immediately after baking, press one chocolate hazelnut onto each cookie while it’s still hot. Chill. Makes about 80 cookies.
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