Summary

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)

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Instructions

1. 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.
2. Brush the cooled rosettes with the liquid butter and sprinkle with sugar. Then spread the nougat cream on the underside and glue together.