Nougat bars

Ingredients for 1 servings:

• 225 g butter
• 100 g powdered sugar
• 1 packet of vanilla sugar
• 3 egg yolks
• 2 pinches of cinnamon powder
• 200 g wheat flour
• 40 g cocoa
• 1 tsp baking powder
• 125 g hazelnuts, chopped
• g nougat
• Dark chocolate coating

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 58 minutes

Chocolate cookies for Christmas time

Cream the butter until fluffy. Gradually add the sifted powdered sugar, vanilla sugar, egg yolk, and cinnamon. Mix the cocoa, baking powder, and flour and stir in a tablespoon at a time. Roast the hazelnuts and fold them into the batter. Fill the batter into a piping bag and pipe 3-4 cm long sticks onto a baking sheet lined with baking paper. Pipe as evenly and straight as possible. This will make it easier to stick the sticks together later. Bake in a preheated oven at 180°C or 160°C with a fan for about 5-8 minutes. Let the nougat sticks cool for 5-10 minutes. Melt the nougat mixture in a water bath. Stick the cooled cookies together with the nougat mixture. To do this, take two equal pieces. Spread one half with nougat and place the other half on top. Do not press the two halves together too tightly, as this could easily break them. Let the sticky bars stand for 10-15 minutes until they hold together. Melt the chocolate coating. Dip both ends of the solid bars into the melted chocolate coating. Let the bars stand for about 10 minutes until the chocolate has set. This recipe yields approximately 35 bars.