John Myers
Ingredients for 1 servings:
- 1 egg yolk
- 125 g flour
- 100 g hazelnuts, ground
- 150 g butter
- 75 g icing sugar, for the dough
- ½ tsp, leveled baking powder
- 200 g nougat, firm to slice
- 100 g almond sticks
- 20 g icing sugar, for the almond flakes
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 25 minutes
In a mixing bowl, combine the egg yolks, flour, hazelnuts, butter, powdered sugar, and baking powder into a smooth dough. Since everything will go into the dough anyway, the order of addition doesn’t matter; it’s best done by hand. Chill the finished dough in the refrigerator for about 1-1.5 hours or, if you need to do it faster, place it in the freezer for 20 minutes. In the meantime, candied the slivered almonds with about 30g of powdered sugar in a non-stick pan. To do this, first melt the powdered sugar in the pan over medium heat, then add the almond slivers. Stir gently until golden brown, then remove from the heat and let cool. Caution: Too much heat will burn the powdered sugar. Roll out the dough between two sheets of baking paper to a thickness of 3-4 mm. After rolling out, remove the top sheet of baking paper and cut out the cookies using a suitable tool. The best results are achieved using cookie cutters with a diameter of 3-4 cm. Place the cut-out cookies on a baking sheet and then place them on the middle rack of an oven preheated to 180-200 degrees Celsius. Depending on the thickness and size of the cookies, they can be removed from the oven after 8-10 minutes. When the edges start to darken, the cookies can be removed from the oven. Let the cookies cool for about 10 minutes. Spoon the nougat, which has been melted in a water bath, into a piping bag. Place a hazelnut-sized amount of nougat on half of the cookies, then place the other half on top and, applying light pressure, spread the nougat between the two halves. Once the cookies have been assembled, place a hazelnut-sized amount of nougat in the middle and scatter the candied almonds on top of the nougat. After about 60 minutes, the nougat will have solidified and the cookies are ready to transport.
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