Double Decker with Nut and Nougat Filling
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 2 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour
- 0.5 teaspoon ½ baking powder
- 120 g suar
- 250 g butter, cold, cut into pieces
- 0.5 ½ kl. Bottle / s rum aroma
- 1 egg (s)
- 1 packet nougat (nut nougat), firm
- 1 sachet cake icing (hazelnut)
- 1 packet brittle (hazelnut)
- 1 sachet almond (s) (almond slivers)
Print Recipe
Pin Recipe Instructions
- Put the flour and baking powder in a bowl. Add sugar, cold butter in pieces, rum baking and the egg and knead everything together to form a smooth dough. Wrap in foil and put in a cool place for 2 hours.
- Roll out the dough on a work surface sprinkled with flour 0.5 cm thick and cut out circles 4 cm in diameter. Place the cookies on a baking sheet lined with baking paper and bake in a preheated oven at 170 ° C (gas stove: level 2-3 / convection: 160 ° C) for about 10-12 minutes until light brown. Let cool well on a cake rack.
- Heat the nut nougat according to the instructions, brush half of the biscuits with it and put a second biscuit on top of each. Dissolve the cake icing according to the instructions, cover the cookies in various patterns of your choice and decorate with hazelnut brittle and the almond slivers.
- Tip: The recipe makes about 35 pieces. The biscuits taste best after a few days of resting in a tightly closed can.
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