Pecan balls

Ingredients for 1 servings:

• 250 g wheat flour
• ½ tsp, leveled baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 1 m.-sized egg(s)
• 100 g butter, soft
• 1 tbsp milk
• 25 g nuts (pecan nuts), halved
• 60 g nougat, nut
• 175 g nuts (pecan nuts), for sprinkling
• 2 tbsp milk, for brushing
• 40 g nougat, nut, for decoration

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

makes about 60 pieces

For the filling, quarter the pecan halves and cut the nougat into about 60 equal pieces. Finely chop the pecans for sprinkling. Line a baking sheet with parchment paper. Dough: Mix flour with baking powder. Add the remaining ingredients and knead everything into a smooth dough. Filling: Shape the dough into a log about 60 cm long and cut each into slices about 1 cm thick. Wrap one piece of nougat and one nut quarter in the dough and shape into a ball. Place the dough balls in the refrigerator for about 30 minutes. Preheat oven to 180°C. First dip the dough balls in the milk and then roll them in the chopped nuts. Place the balls on the baking sheet and bake in the middle rack for about 16 minutes. Remove the cookies from the baking sheet using the parchment paper and let them cool on a wire rack. Melt the nut nougat in a water bath, transfer it to a small freezer bag, cut off a small corner, and decorate the balls with it.