John Myers
Ingredients for 1 servings:
- 400 g flour
- 400 g almonds, ground
- 100 g hazelnuts, ground
- ½ tsp baking powder
- 400 g butter, cold
- 1 large egg(s)
- 200 g sugar
- 1 pinch of salt
- 200 g nut nougat
- 10 g coconut oil
Instructions
Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 10 minutes
for approx. 70 pieces
Cut cold butter into pieces. In a large bowl, mix the baking powder with the flour, sugar, a pinch of salt, the ground almonds, and hazelnuts. Add the butter and egg and knead everything into a smooth dough. Let the dough rest in the refrigerator for one hour. Roll out the dough thinly, cut out squares in pairs, and place them on a baking sheet lined with baking paper. Bake for approximately 10-12 minutes in a preheated oven at 200°C (top/bottom heat) or 180°C (convection oven), then let cool. Melt the nougat and coconut oil in a bain-marie and stir to combine. Place on each cookie and place the second cookie on top.
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