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Tears of joy

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Ingredients for 1 servings:

  • 175 g butter
  • 100 g powdered sugar
  • 1 packet of vanilla sugar
  • 1 egg(s)
  • 6 drops of rum flavoring
  • 2 drops of bitter almond flavor
  • 1 pinch of cardamom
  • 1 tsp. clove powder
  • 1 pinch of cinnamon
  • 250 g flour
  • 30 g cocoa powder
  • 100 g nut nougat, warmed
  • 75 g cake icing (chocolate icing), melted

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 5 minutes

small cookies with nougat filling

Cream the butter until fluffy, stir in the sugar, vanilla sugar, and egg, and knead in the remaining ingredients. Chill for 30 minutes. Roll out the dough to a thickness of 2 mm. Cut out shapes using a Mutzenmandel (teardrop-shaped cookie cutter, about 2.5 cm long) and place on baking sheets. Bake at 180°C (top/bottom heat) for about 4-5 minutes. Place the bottoms together with the soft hazelnut nougat mixture. Dip the tip into the chocolate coating.

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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.

Plum slices with pudding and nut crumble

Tears of joy