John Myers
Double Decker with Nut and Nougat Filling
The perfect double decker with nut and nougat filling recipe with a picture and simple step-by-step instructions.
- 300 g Flour
- 0,5 tsp Baking powder
- 150 g Butter at room temperature
- 100 g Sugar
- 1 Pck. Vanilla sugar
- 3 tbsp Milk
- 100 g Nut nougat cream
- Small, colorful decorative pearls
- Put all ingredients – except for the nut nougat cream – in a bowl and knead roughly with the dough hook of the hand mixer. Then pour the slightly crumbly dough onto a work surface and knead it quickly with your hands to form a smooth dough. It must not stick to the hands or the surface and must have a slight sheen.
- Shape the dough into a long roll. It should have a diameter of 3.5-4 cm. Wrap this roll tightly in cling film and put it in the refrigerator for at least 2 hours. It must have become so firm that it no longer bends when it is lifted, but remains completely rigid and straight.
- Preheat the oven to 200 ° O / bottom heat. Line two baking sheets with parchment paper.
- Take the rolling pin out of the refrigerator and remove the foil. Cut 5 mm thin slices with a very sharp knife and place them on the baking sheets with a gap. Bake each tray individually. The baking time on the middle shelf of the oven is 8-10 minutes. They should stay light, but may have a slightly golden brown edge.
- Immediately after baking, slide together with the baking paper from the baking tray onto a grid and allow to cool there. Only when they have cooled down do not remove them from the paper, always brush one cookie on the underside with approx. 1 teaspoon nut nougat cream and place a second one with its underside against it. So always put 2 cookies together until they are all used up. Then dip it all around in small colored pearls …………….. ready to eat.
- The cookies are suitable for beginners and children. Uncomplicated and still a small treat with a cup of coffee or cocoa …………
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