John Myers
Ingredients for 1 servings:
- 500 g flour
- 1 tsp, leveled baking powder
- 2 eggs
- 2 pinches of salt
- 250 g butter
- 250 g sugar
- 50 g hazelnuts, ground
- 1 tbsp gingerbread spice
- 2 tbsp brittle (hazelnut brittle)
- some cream (chocolate cream)
Instructions
Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes
Cookies with hazelnuts, gingerbread spice and chocolate cream
Knead the eggs and sugar. Add the salt and butter, and stir vigorously. Sift in the flour and baking powder, and stir. Divide the dough into two halves. Mix one half with the hazelnuts, and the other with the gingerbread spice and hazelnut brittle. Form two balls and chill for one hour. Then roll out each half of the dough one after the other and cut out moons. Place each on a baking sheet and bake each in a preheated oven at 180°C for 15 minutes. Let cool thoroughly. Then spread one type of cookie with a little chocolate cream and place the other type on top.
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