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Shortbread with hazelnuts

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Ingredients for 1 servings:

  • 250 g margarine or butter
  • 1 egg(s)
  • 250 g sugar
  • 125 g hazelnuts, ground
  • 1 packet of vanilla sugar
  • 375 g flour
  • 1 pt. dark chocolate or cake icing

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

for the meat grinder or piping bag

Cream the margarine or butter until fluffy. Then combine with the egg, sugar, and vanilla sugar. Finally, stir in the hazelnuts and flour. Now fill the dough into a meat grinder fitted with a flat, serrated nozzle (or, if necessary, into a piping bag) and pipe approximately 7 cm long pieces onto a baking sheet lined with baking paper. Bake in a preheated oven at 175°C (top/bottom heat: 160°C) for approximately 15 minutes. Immediately after baking, cover half of each cookie with melted dark chocolate or cake icing. Note for diabetics: 1 BU corresponds to approximately 20 g.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Shortbread with hazelnuts