Double Nougat Cookies
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 140 g suar
- 100 g oil, neutral (e.. sunflower oil)
- 2 pinches salt
Moreover:
- 75 g couverture, vean, dark chocolate
- 100 g nouat, vean, possibly a little more, dependin on the desired thickness the fillin
- desiccated coconut
Print Recipe
Pin Recipe Instructions
- Knead the ingredients for the dough. Roll this out and cut out cookies with a biscuit mold. Place the cookies on a baking sheet lined with baking paper. Be careful when lifting - the dough is very crumbly, so you need a cake server or something similar.
- Preheat the oven to 180 ° C. Bake the cookies in the middle of the oven for about 15-18 minutes. Then take it out of the oven and let it cool down.
- Cover half of the cookies with dark couverture, sprinkle desiccated coconut on top. As soon as the couverture is firm, coat the other half of the biscuits with nougat and cover each with a couverture biscuit. To make the nougat spreadable, heat it up in a water bath beforehand, if necessary.
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