Nut-nougat cookies

Ingredients for 1 servings:

• 250 g flour
• 75 g sugar
• 200 g margarine
• 150 g nuts, ground
• 1 packet of vanilla sugar
• 1 egg(s)
• ½ tsp baking powder
• 200 g nougat
• 10 g coconut oil
• 100 g dark chocolate bar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 52 minutes

Double-decker cookies

Mix all ingredients except the nougat, coconut oil, and chocolate block into a dough. If it’s too sticky, add a little more flour or refrigerate the dough for 15 minutes. Roll out on a floured surface and cut out cookies. Bake in a preheated oven at 175°C (convection oven) for about 7 minutes. The cookies should not get too dark. Then let them cool completely. Meanwhile, heat the nougat and coconut oil in a bain-marie and mix well. Now spread some nougat mixture on the inside of one of the cookies and stick it together with a counterpart. Then heat the chocolate block in a bain-marie and dip the cookies halfway diagonally into the chocolate. Let them dry on a rack.