Crunchy Cookies with Hazelnut Brittle
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 9 mins |
| Total Time | 59 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 275 g wheat flour
- 1 teaspoon, leveled baking powder
- 1 packet vanilla sugar (bourbon vanilla sugar)
- 100 g suar
- 1 pinch (s) salt
- 1 egg (s)
- 125 g butter or mararine, soft
- 50 g brittle (hazelnut brittle)
- 1 tablespoon, leveled cocoa powder
- 30 g brittle (hazelnut brittle) for sprinklin
- Flour for the work surface
- possibly powdered sugar for dusting
Print Recipe
Pin Recipe Instructions
- Line a baking sheet with parchment paper. Preheat the oven to around 200 ° C top / bottom heat (hot air: around 180 ° C).
- Mix the flour with the baking powder in a mixing bowl. Add sugar, vanilla sugar, salt, egg and butter or margarine and work everything with a mixer (dough hook) first briefly on the lowest, then on the highest level to form a dough.
- Knead 3/4 of the dough with the brittle. Knead the cocoa under the rest of the dough. To make the dough two-colored, first roll out the light-colored dough on a floured work surface. Spread the dark rolled out dough on it in dots and then roll out everything together 1/2 cm thick.
- Cut out cookies with different motifs, sprinkle with the remaining brittle and bake on the middle rack for about 9 minutes. Let the pastries cool on a wire rack, dust with icing sugar if necessary.
- Tips: Possibly put the kneading dough in the refrigerator for about 30 minutes. The rolled out dough remnants can be kneaded into marbled cookies.
- The cookies can be kept for about 3 weeks in well-closing cans.
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