John Myers
Ingredients for 1 servings:
- 75 g nougat, also hazelnut nougat or nougat chocolate
- 150 g butter
- 75 g sugar
- 225 g wheat flour
- 1 packet of vanilla sugar
- 50 g almonds, ground
- 2 tsp cocoa
- some rum or rum flavoring
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes
delicate cookies suitable for the pastry press
For the dough, roughly chop the chocolate and melt it in a double boiler over low heat. Cream the butter in a mixing bowl with a mixer or food processor until smooth. Gradually add the sugar, vanilla sugar, and rum, stirring until a smooth batter forms. Stir in the chocolate. Combine the flour with the cocoa powder and almonds and knead in. Chill for at least an hour, then press the dough in small portions through a meat grinder with a special attachment. Pipe into various shapes and place them on a greased or parchment-lined baking sheet. Place in the preheated oven. Bake for about 15 to 20 minutes using conventional ovens at about 180°C (350°F) or convection ovens at about 160°C (320°F). Spritzgebäck generally won’t spread if you take care to “chill” the piped dough. Likewise, the pastries should only be removed from the greased baking sheet once they have cooled slightly, otherwise they could break. This does not apply to parchment paper. The cookies shouldn’t bake too hard, so adjust the baking time to your oven. If desired, you can, of course, decorate the cookies with chocolate icing or other glazes. I make these cookies with my cookie press; I don’t use baking paper, otherwise the dough won’t release from the press. I lightly butter the baking sheet and let it cool until I press the dough onto it. Then I chill it briefly again until the preheated oven has reached the right temperature. During baking, I repeat the same process with the next baking sheet.
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