John Myers
Contents
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Ingredients
- 125 g Butter
- 50 g Powdered sugar
- 1 pinch Salt
- 1 Egg
- 1 tsp Baking powder
- 40 g Ground hazelnuts
- 280 g Flour
- Filling:
- 125 g Hazelnut nougat
- Or
- 2 tbsp Butter with
- 1 tbsp Nutella
- Decoration:
- Chocolate couverture of your choice
- Sliced almonds or hazelnuts lightly toasted
Instructions
- Preheat the oven to 180 degrees (fan oven 160 degrees) and line a baking sheet with baking paper.
- Put the butter, powdered sugar and salt in a bowl and stir until creamy. Now add the egg and keep stirring.
- Mix the flour with the baking powder and hazelnuts and knead into the egg butter mixture. Knead until the dough is no longer sticky and malleable. Knead in more flour if necessary.
- Wrap the dough in cling film and refrigerate for 30 minutes.
- Roll out the dough about 0.5 cm thick on a lightly floured work surface and cut out biscuits with a cookie cutter of your choice. Now place the biscuits on the baking sheet a little apart and bake in the preheated oven for about 10-12 minutes.
- Take it out and let it cool down.
- Now spread a little nougat (or the Nutella butter cream) on each cookie and place another cookie on top. Keep doing this until all the cookies have been processed.
- Melt the chocolate couverture over a water bath and place in a freezer bag. Now cut off a small corner and zig zag over the biscuits. Now decorate with roasted, sliced almonds or hazelnuts as desired.
- Let dry and store in an airtight jar.
Nutrition
Serving: 100gCalories: 452kcalCarbohydrates: 54.9gProtein: 6.2gFat: 23.1g
