John Myers
Ingredients for 1 servings:
- 200 g flour
- 50 g starch flour
- 100 g hazelnuts, ground
- 80 g sugar
- 175 g butter, cold
- 3 drops of vanilla flavor
- 2 large egg yolks
- Nutella, for spreading
- 100 g cake icing (hazelnut)
- some flour, for rolling out
Instructions
Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 38 minutes
my children’s favorite cookies
Place flour, cornstarch, and nuts on the countertop. Make a well in the center. Add egg yolks, sugar, and vanilla extract. Spread the cold butter in pieces around the edge and quickly knead into a smooth dough. Wrap the dough and let it rest in the refrigerator for at least an hour. Roll out the dough on a floured countertop and cut out cookies. Cut out the centers of half of the cookies using a hole cutter. (I cut out the centers on the baking sheet first so the cookies aren’t unstable when transferred to the baking sheet and retain their shape nicely.) Preheat the oven to 180°C. Bake the cookies on a baking sheet lined with baking paper for about 8 minutes, depending on the thickness, and let cool. Spread some Nutella on the base cookies and place a cookie (with a hole) on top of each cookie. Melt the glaze in a double boiler and transfer it to a piping bag with a very fine nozzle (a freezer bag will also work). Decorate the cookies with delicate dots. I make very small cookies. I made about 70. The number depends on the size of the cutter and the thickness of the rolling out.
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