Léandra's hazelnut nougat bars

Ingredients for 1 servings:

• 130 g butter, soft
• 200 g nougat
• 2 tbsp cream, nut nougat (or Nutella)
• 1 pack of vanilla sugar, bourbon
• 1 pinch of salt
• ½ tsp baking powder
• 250 g flour, type 405
• 100 g hazelnuts, ground
• 1 tbsp liqueur, (Bailey’s Hazelnut)
• 200 g cake icing, as desired

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 3 hours 12 minutes

crumbly cookies not only for Christmas, makes about 50 pieces

Mix the flour, vanilla sugar, salt, baking powder, and hazelnuts together in a bowl. Melt the nougat in a double boiler, add it to the flour and nut mixture along with the butter, Nutella, and liqueur, and knead into a dough. The dough should be lukewarm and roll out without breaking (add a little more Nutella or butter if necessary). Shape the dough into a ball, wrap it in aluminum foil or plastic wrap, and chill for 2 hours. Then, shape small portions of dough into balls and then into rolls (about a finger’s thickness and 3-4 cm long) and place them on baking sheets lined with baking paper, leaving space between each roll. If the rolling doesn’t work right away, briefly knead the dough portions in your hands. Bake in a preheated oven at 190°C (top and bottom heat) for 12-15 minutes. Let the cookies cool completely. Melt the glaze, dip the ends of the sticks in the dough, and let them dry thoroughly.