John Myers
Ingredients for 1 servings:
- 200 g butter, soft
- 200 g powdered sugar
- 1 pinch of salt
- 3 m.-sized eggs
- 400 g flour
- 2 tbsp cinnamon
- 150 g hazelnuts
- 100 g sugar
- 2 tsp cinnamon
- 250 g semi-sweet chocolate coating
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes
super delicious
Cream the butter and powdered sugar until fluffy. Stir in the salt and eggs. Sift the flour and cinnamon and gradually add them along with the nuts. Knead everything into a smooth dough. Form a ball and chill in the fridge overnight. The dough is very soft, like sponge cake. I used a freezer bag inside out and was able to easily scoop out the mixture. I then placed the cookie dough, including the bag, in the fridge. It was clean and easy. The dough firms up overnight and is then easy to roll out. Roll out the dough thinly on a floured surface, sprinkle with sugar and cinnamon. Cut out circles or leaves and place on the baking sheet. Bake in a preheated oven at 180°C (350°F), fan/convection oven 160°C (320°F) for about 10 minutes. Melt the chocolate coating and dip the finished cookies halfway into it.
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