Hazelnut and Almond Cookies
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg (s)
- 200 g hazelnuts, round
- 100 g almonds, round
- 200 g powdered suar
- 1 teaspoon tartar baking powder
- 1 teaspoon vanilla sugar
- 200 g whole milk couverture or dark chocolate couverture
Print Recipe
Pin Recipe Instructions
- Beat the eggs in a bowl, sieve the icing sugar over them and stir well with a whisk, stir in the baking powder and vanilla sugar. Stir in the almonds and hazelnuts with a spoon. All ingredients must be well mixed, the dough then has a very viscous, sticky consistency.
- Moisten your hands and form small balls (approx. 1 cm in diameter) from the dough. Place these on a baking sheet with a little space and flatten them a little. The cookies run apart a little while baking.
- Bake the cookies at 180 degrees top / bottom heat for about 12 - 15 minutes.
- After cooling, dip the biscuits halfway in the melted couverture and let them dry.
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