John Myers
Ingredients for 1 servings:
- 250 g margarine or butter
- 125 g sugar
- 375 g flour
- 1 pinch of salt
- 50 g cocoa
- 2 eggs
- 1 tsp cinnamon
- 1 pack flavoring (lemon peel flavor)
- 1 packet of vanilla sugar
- ½ jar hazelnut nougat cream
- 200 g dark chocolate coating
- some almonds, chopped for garnish
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 8 minutes
4 trays for approx. 90 cookies
Mix the first 9 ingredients into a smooth dough and refrigerate for at least 1 hour, or overnight if possible. Then roll out the dough on a floured baking board to a thickness of about 1/2 cm, and dust the top of the dough with flour. The dough is soft and can be rolled out wonderfully with flour without any effort. It doesn’t stick and doesn’t mind if the dough scraps are kneaded together and rolled out again a few times. Now cut out crescents or other shapes and bake in a preheated oven at 160 degrees Celsius for about 8 minutes. Let cool on a wire rack. Glue two shapes together with the hazelnut spread, spread with the melted chocolate coating and sprinkle with some chopped almonds. You can of course use jelly instead of the hazelnut spread.
Facebook Comments