Summary

Ingredients

• 50 g hazelnuts, chopped
• 330 g flour
• 200 g nouat
• 175 g butter
• 150 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 4 egg (s)
• 1 packet baking powder
• 6 tablespoon milk
• 12 piece (s) confectionery (Giotto balls)
• some powdered sugar

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Instructions

1. Roast the hazelnuts in a non-oiled pan until golden brown and allow to cool.
2. Cut the nougat mixture into small cubes and sprinkle with a little flour. It is best to put it in the cold in between, otherwise everything will stick together.
3. Mix butter, sugar, vanilla sugar and salt in a bowl until creamy. Add eggs one at a time. Mix the flour with baking powder and then add to the bowl. Add milk and stir briefly so that all dry and moist ingredients are mixed together.
4. Add the hazelnuts and nougat cubes and fold in carefully.
5. Line a muffin tin with paper liners and pour in the batter. Now place 1 Giotto ball on each muffin mold and press it well into the dough, otherwise the top will be too dark.
6. Preheat the oven to 200 ° C top / bottom heat and bake the muffins for about 25-30 minutes.
7. Let cool down a little and take out of the mold. Sprinkle with powdered sugar before serving.