John Myers
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Christmas Cookies: Nougat Sticks
The perfect christmas cookies: nougat sticks recipe with a picture and simple step-by-step instructions.
for the dough:
- 200 g Margarine or softened butter
- 100 g Powdered sugar
- 1 packet Vanilla sugar
- 3 Pc. Egg yolk
- 2 Msp Cinnamon
- 200 g Flour, preferably type 630 spelled
- 40 g Cocoa powder
- 1 tsp Baking powder
- 125 g Ground hazelnuts
for the filling:
- 100 g Nougat mass
Also:
- 150 g Dark chocolate couverture
- The specified amount of ingredients results in approx. 2 – 3 baking trays. You can also leave the shortbread cookies unfilled. Tastes delicious too.
- Make a smooth batter using the ingredients listed above. Do not chill, but process immediately. Pour the dough into a piping bag with a nozzle and squirt approx. 4 cm long sticks onto a baking sheet lined with baking paper.
- Bake in the preheated oven on the middle rack at 190 degrees top / bottom heat for about 7 minutes. Depending on whether you sprayed the bars a little smaller or larger, you should check them after 5 minutes. For larger sticks, max. 10 minutes baking time.
- Pull the sticks with the baking paper from the baking sheet onto a wire rack to cool. Melt the nougat in a water bath, stir until smooth and brush the underside of half of the nougat sticks with it. Place a second nougat stick on top and press lightly. Dip both ends into the melted chocolate couverture, wipe off lightly and then allow to dry.
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