Almond – Cinnamon – Rosettes
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 185 g butter
- 60 g suar, brown
- 60 g suar
- 1 packet vanilla sugar (bourbon vanilla sugar)
- 2 teaspoons cinnamon
- 2 egg (s)
- 225 grams flour
- 1 teaspoon Baking powder
- 90 g almond (s), round
For the glaze:
- 75 g butter, melt
- 50 grams sugar
For the filling:
- 1 glass nougat cream (almond nougat cream)
Print Recipe
Pin Recipe Instructions
- Mix the dough ingredients together and place in a piping bag. Spray small rosettes (approx. 3 cm in diameter) on a baking sheet and bake at 160 ° C for approx. 8 minutes.
- Brush the cooled rosettes with the liquid butter and sprinkle with sugar. Then spread the nougat cream on the underside and glue together.
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