Binas Nougat Cookies
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 125 g butter
- 100 g suar
- 1 egg (s)
- 2 egg yolks
- 250 g flour, 2 teaspoons bakin powder
For the filling:
- 200 g nouat
- 1 ½ teaspoon cinnamon
For decoration:
- 100 g couverture (whole milk)
- 2 tablespoon brittle (hazelnut)
Print Recipe
Pin Recipe Instructions
- Beat the softened butter with the sugar until frothy, then add the egg and egg yolk and stir in. Then mix in the flour mixed with the baking powder.
- Wrap the dough in foil and put it in the refrigerator for half an hour.
- In the meantime, mix the nougat with the cinnamon. Cut out a teaspoon from the dough (I usually use about 14 or 16 grams) and form a thaler, put about 1/2 teaspoon of nougat mixture in the middle of the thaler and press the dough over it so that the nougat mixture is completely enclosed by the dough becomes.
- Then shape the whole thing into a ball and then slightly oval. Put the shaped cookies in the cold again for half an hour, otherwise they will lose their shape later during baking.
- Then bake the cookies in the oven for 8-10 minutes at 180 degrees (convection 160; gas level 3).
- When they have cooled down, apply chocolate strips (piping bags) with the melted couverture and then sprinkle them with hazelnut brittle.
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