John Myers
Ingredients for 1 servings:
- 275 g flour
- 2 egg yolks
- 180 g butter
- 150 g sugar
- 1 tbsp, crushed vanilla pudding powder
- 1 packet of vanilla sugar
- 125 g nougat
- 100 g hazelnuts, chopped
- 30 g brittle
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 17 minutes
with nougat-hazelnut filling, approx. 60 pieces
Combine flour, sugar, pudding powder, and vanilla sugar. Add egg yolks and butter and knead into a smooth dough. Wrap in foil and chill for 1 hour. Roll out the dough and cut out round cookies. Place on a baking sheet lined with baking paper and bake in a preheated oven at 160°C (convection oven) for about 12 minutes. Remove from the oven and let cool. Gently warm the nougat in a warm water bath and stir in the hazelnuts. Spread the mixture over half of the cookies and cover with the remaining cookies. Dip a spoon into the warm nougat and draw stripes over the cookies, then immediately sprinkle with brittle.
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