John Myers
Ingredients for 1 servings:
- 150 g hazelnuts, ground
- 200 g butter
- 100 g powdered sugar
- 2 medium-sized egg yolks
- 1 pinch of nutmeg
- 1 pinch of cinnamon
- 150 g flour
- 5 tbsp Nutella or other nut nougat cream
- 100 g dark chocolate coating
- 1 tsp oil
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
makes about 40 cookies
Roast the nuts in a non-stick pan without fat. Beat the butter with powdered sugar, egg yolks, and spices until light and fluffy. Add the flour and the cooled nuts and knead everything into a dough. Shape into a ball, wrap in cling film, and chill for about 30 minutes. Preheat the oven to 180°C and line two baking sheets with baking paper. Roll out the dough on a lightly floured surface until about 4 mm thick. Cut out 80 circles (3 cm in diameter) and place on the baking sheets. Bake for about 10 minutes, then let cool. Spread each disc with nut nougat cream and sandwich them together with a second disc. Chop the chocolate and melt it with oil in a bain-marie. Dip the double discs in the chocolate from both sides, leaving a clear strip in the middle. Let the chocolate dry.
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