Nougat Hearts and Nougat Stars
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g hazelnuts, (round)
- 150 grams flour
- 0.5 teaspoon ½ lemon peel, grated, untreated
- 1 egg (s)
- 125 g suar
- 1 packet vanilla sugar
- 125 g butter, cold
- 50 g chocolate couverture, dark
- 200 g nouat
- 150 g couverture, whole milk
- Flour for rolling
Print Recipe
Pin Recipe Instructions
- Knead the ground hazelnuts with flour, lemon zest, egg, sugar and flakes of butter to a smooth dough. Cover and chill for about an hour.
- Preheat the oven to 180 ° C (convection 160 ° C).
- Roll out the dough on a floured work surface about 4 mm thick. Cut out hearts, stars Place on a baking tray lined with baking paper. Bake in the oven for about 10 minutes. Let cool down.
- For the filling, chop the dark couverture and melt with the nougat in a bowl over a warm water bath.
- Spread the mixture over half of the hearts or stars. Place the other halves of the cookie on top and press lightly.
- Roughly chop the whole milk couverture, melt in a bowl over a warm water bath.
- Pour into a freezer bag and cut off a small corner. Trace the contours of the cookies with the chocolate.
- You can decorate the cookies with the whole milk couverture as you like.
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