John Myers
Ingredients for 1 servings:
- 225 g butter
- 100 g powdered sugar, sifted
- 15 g vanilla
- 3 egg yolks
- 200 g wheat flour
- 40 g cocoa powder, sifted
- 1 tsp, leveled baking powder
- 125 g hazelnuts, ground and roasted
- 100 g nougat (nut)
- 150 g chocolate, as desired
- 2 tsp oil
Instructions
Working time approx. 55 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 48 minutes
makes about 35 pieces
Beat the butter with a mixer on high speed until smooth. Slowly stir in the icing sugar, vanilla, and cinnamon. Stir until the mixture is thickened. Now stir in the egg yolks, one at a time. Mix the flour, cocoa, and baking powder and stir everything in in two portions. Preheat oven to 180°C (160°C fan). Put the batter into a piping bag with a star nozzle and pipe 4cm long strips onto a baking tray lined with baking paper. Bake each tray for 8-11 minutes. Allow the strips to cool in a separate place (e.g. a wire rack). Melt the hazelnut nougat and spread it on half of the cookies. Then press the coated and uncoated sides together firmly. Melt the chocolate (I prefer white) with the cooking oil in a double boiler and then dip the ends of the cookies in it.
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