Nut-nougat double-decker

Ingredients for 1 servings:

• 300 g flour
• 100 g cornstarch
• 200 g sugar
• 1 m.-sized egg(s)
• 1 pt. Bourbon vanilla sugar
• 125 g hazelnuts, ground, roasted
• 250 g butter
• Flour, for rolling out
• 100 g nut nougat
• 50 red cherries, halved
• 1 tbsp sugar, fine
• 2 tbsp hazelnut brittle
• 75 g dark chocolate coating

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 2 minutes

Knead the dough ingredients together, wrap the dough in cling film and let it rest in the refrigerator for 1 hour. Roll out the dough on a floured surface to a thickness of 3 mm and cut out cookies using round cutters. Place these on a baking sheet lined with baking paper and bake in a preheated oven at 180°C (top/bottom heat) for approx. 10-12 minutes until light golden brown. Then let cool on a wire rack. Melt the hazelnut nougat in a water bath and spread it on half of the cookies. Place the other half on top. Melt the chocolate coating, transfer it to a freezer bag, cut off a small corner, and draw lines on the cookies. Roll the cherries in sugar and place on top. Sprinkle with some brittle and let everything dry.