Summary

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

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Instructions

1. 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.
2. Preheat the oven to 180 ° C (convection 160 ° C).
3. 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.
4. For the filling, chop the dark couverture and melt with the nougat in a bowl over a warm water bath.
5. Spread the mixture over half of the hearts or stars. Place the other halves of the cookie on top and press lightly.
6. Roughly chop the whole milk couverture, melt in a bowl over a warm water bath.
7. Pour into a freezer bag and cut off a small corner. Trace the contours of the cookies with the chocolate.
8. You can decorate the cookies with the whole milk couverture as you like.