Summary

Ingredients

For the dough:

• 100 g suar
• 200 g butter
• 300 g flour or spelled flour
• 1 egg (s)
• 100 g hazelnuts, round

For covering:

• 130 g butter, soft
• 60 g powdered suar
• 1 egg (s)
• 190 g flour or spelled flour
• 1 pck.pudding powder (chocolate)
• Cream (nut nougat cream)
• 80 piece (s) confectionery (chocolate hazelnuts)

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Instructions

1. Sift the flour onto a work surface and add the ground hazelnuts. Make a well, sprinkle sugar in this well and add the egg. Put the butter in flakes on top. Quickly work the dough ingredients into a smooth dough with floured hands. Wrap in foil and let rest in the refrigerator for an hour.
2. Roll out the dough on a floured work surface 3mm thick and cut out cookies (flowers) with a diameter of approx. 6 cm and place in a muffin tray for small muffins (approx. 30 mm below, approx. 47 mm above in diameter) or small paper or silicone muffin molds, base 30 / 35mm, let it slide and gently press down in the middle. Put some of the nut nougat cream in the middle with a small spoon.
3. Mix the soft butter with powdered sugar and egg until creamy, mix in the flour and pudding powder and knead together to form a dough.
4. Shape the dough into approx. Walnut-sized balls and press them through the garlic press (cut the dough with the help of a knife) and place around the nougat cream (the center should be free).
5. Bake at 200 ° C for approx. 10-12 minutes. Immediately after baking, press 1 chocolate hazelnut on each of the hot cookies. Refrigerate.
6. Makes about 80 cookies.