Caramel – Nut – Cookies
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 125 g butter
- 1 pinch (s) salt
- 80 g powdered suar
- 1 egg (s)
- 1 lemon (s), untreated, remove the grated zest
- 270 g flour
For the filling:
- 80 g marzipan paste
- 5 tablespoon milk
- 90 g suar
- 6 tablespoon whipped cream
- 80 g hazelnuts, chopped
For decoration:
- 1 handful hazelnuts, whole
- some sugar
- cream
Print Recipe
Pin Recipe Instructions
- Mix the flour with salt, powdered sugar and the lemon peel and place on a work surface. Put the egg in a well and sprinkle the butter on top. Knead a dough and wrap it in cling film and put it in the fridge for about 2 hours.
- Put the milk in a bowl, add small pieces of marzipan to the milk and stir to a smooth cream.
- Put the sugar in a small saucepan and gently caramelize over medium heat. Gently deglaze with the cream while stirring and cook until the caramel has dissolved. This may take several minutes.
- Then add the caramel to the marzipan mixture, add the chopped hazelnuts and mix everything well.
- Roll out the dough thinly on a floured surface and cut out small circles. Place almost 1/2 teaspoon of the caramel and nut mixture on a circle and cover with a second circle.
- Line two baking trays with parchment paper, place the cookies on them and bake at about 150 ° C (fan-assisted) for about 10 minutes, then let cool down well.
- Make a second caramel mixture from a little sugar and cream (approx. 30g sugar and 1-2 tablespoons cream), drizzle the mixture onto the biscuits and place one half of the hazelnut kernel on each.
- The cookies can of course also be decorated in any other way, e.g. with chocolate and brittle.
- The caramel mass for the filling tastes a little more sophisticated when powdered sugar is caramelized, but this process takes a little longer than with granulated sugar.
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