John Myers
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Filled Nougat Cookies
The perfect filled nougat cookies recipe with a picture and simple step-by-step instructions.
dough
- 250 g Flour
- 150 g Ground hazelnuts
- 100 g Sugar
- 1 packet Vanilla sugar
- 200 g Butter
- 1 Pc. Egg
- 5 g Baking powder
- 5 g Salt
also
- 250 g Nougat
- 250 g Dark couverture
- 100 g Chopped almonds
- 10 g Sugar
dough
- Knead all ingredients into a smooth dough, wrap in cling film and put in the refrigerator for 60 minutes
Prepare the filling / decoration
- Heat the nougat a little in a warm water bath or in the microwave so that it is spreadable. Chop the couverture and melt it in a warm water bath or in the microwave. Roast the chopped almonds in a dry pan, add the sugar and mix / melt, then place on a plate and allow to cool, if necessary crumble again with your hands.
- Roll out the dough to a thickness of 2 mm and cut out the desired cookie shape (I always use stars here), place on a baking sheet lined with baking paper (can be inserted because they will not rise any further) and at 175 ° (convection) until golden brown for 8 minutes Bake and let the finished cookies cool down.
- (If necessary, heat the nougat and couverture again if they have already set again) Spread a thin layer of nougat on half of the cookies and place another cookie on top. Let the nougat set.
- Now dip half of the finished double cookies in couverture and sprinkle with a few chopped almonds and leave to rest until the couverture has hardened.
- Store the finished cookies in a closed tin.
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