John Myers
Ingredients for 1 servings:
- 210 g butter
- 160 g sugar
- 125 g hazelnuts
- 310 g flour
- 1 egg(s)
- 50 g cream
- 100 g chocolate coating
- 20 g nougat
- 50 g hazelnuts
- 100 g cake icing
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
fine tea biscuits, with Parisian cream, makes 30 biscuits
Make a shortcrust pastry with the first 5 ingredients. Chill the dough. Then knead briefly and roll out thinly. Cut out circles about 4 cm in diameter. Bake the dough pieces at 160°C until golden brown. For the Parisian cream, bring the cream to a boil and dissolve the finely chopped chocolate coating in it. Stir in the nougat later. Allow the cream filling to set and spread it thickly on the cooled cookies. Press the cream into the coarse nuts and chill. Melt the chocolate glaze in a bain-marie. Place the Nussprinz on a wire rack and spoon the glaze over them. Tip: To prevent too much glaze from sticking, lightly blow off the excess glaze with a hairdryer. Toast the hazelnuts!
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