John Myers
Ingredients for 1 servings:
- 250 g butter, room temperature
- 250 g vanilla sugar
- 2 eggs, size L
- 125 g hazelnuts, ground
- 450 g flour, gluten-free
- Chocolate coating or glaze as desired
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes
delicious cookies for the Christmas season
Be sure to take the butter out of the fridge in good time! For this recipe, I always use my vanilla sugar (leftover vanilla pods with sugar), but you can also use regular sugar and the scraped seeds of a vanilla pod. Cream the softened butter with the vanilla sugar and eggs until fluffy (works very well with a food processor). Then add the hazelnuts and flour and mix well. The dough should be very soft. Line two baking sheets with baking paper. Fill a piping bag with the dough in portions (I do three) (use a size 9 or 11 nozzle depending on how fine the almonds are). Pipe the wreaths onto the baking sheets. Leave the sheets to cool overnight. The next day, preheat the oven to 180 degrees Celsius (top/bottom heat). Bake the cookies in the middle of the oven for 10-12 minutes. Be careful, they burn easily – it’s best to check them regularly. Remove from the tray only after cooling and then cover with the desired glaze or chocolate coating.
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