John Myers
Sand Biscuits with Spicy Nougat
The perfect sand biscuits with spicy nougat recipe with a picture and simple step-by-step instructions.
- 300 g Wheat flour
- 80 g Powdered sugar
- 220 g Butter
- 1 Pc. Egg
- 250 g Nut nougat
- 200 g Dark couverture
- Grated peel ½ of the untreated orange
- Some sea salt
- 0,5 Vanilla pod
- Some gingerbread spice
- Sift the flour and powdered sugar separately from each other. Mix the butter, powdered sugar, egg, orange zest, sea salt and vanilla pulp until frothy. Add the flour and stir in quickly. Preheat the oven to 180 degrees top and bottom heat. Baking trays with
- Place baking paper on top. Pour the dough into a piping bag with a star nozzle and squirt evenly approx. 4 cm long strips onto the prepared trays.
- Bake the cookies on the middle rack for about 10-14 minutes. Take the cookies out of the oven and let them cool down.
- In the meantime, heat the nut nougat over a water bath. Season with 1 – 2 pinches of gingerbread spice.
- Pour the nougat into a piping bag with a small perforated nozzle and fill it on the lower side of half of the biscuits. Place the other unfilled strips or rosettes on top and press lightly.
- Dark chocolate – melt the couverture over a hot water bath. Dip the biscuits in half or decorate with thin strips.
Facebook Comments