Nougat Shortbread Biscuits Without Egg
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 75 g nouat, also hazelnut nouat or nouat chocolate
- 150 g butter
- 75 grams sugar
- 225 g wheat flour
- 1 packet vanilla sugar
- 50 g almonds, round
- 2 teaspoons cocoa
- some rum, or rum aroma
Print Recipe
Pin Recipe Instructions
- For the dough, roughly cut the chocolate and melt it in a water bath over low heat.
- Mix the butter in a mixing bowl with a mixer or food processor until smooth. Gradually add sugar, vanilla sugar and rum while stirring, until a thickened mass is formed.
- Mix in the chocolate. Mix the flour with cocoa and almonds and knead in.
- Chill for at least an hour, then press the dough in small portions through a meat grinder with a special attachment, inject different shapes and place on the greased or parchment-lined baking sheet.
- Put in the preheated oven. Bake with top / bottom heat about 180 ° C, with hot air about 160 ° C for about 15 to 20 minutes.
- Shortbread biscuits generally do not run if you pay attention to the cooling of the sprayed dough.
- The pastry should also only be removed from the greased tray when it has cooled down a bit, otherwise it could break, this does not apply to baking paper.
- The biscuits should not bake too hard, so adjust the time to the respective oven.
- If you like, the pastry can of course be decorated with chocolate icing or other glazes.
- I make these shortbread cookies with my pastry press, do not use baking paper for this, otherwise the dough will not come off the press. I leave the lightly buttered tray in a cool place until I press the dough on. Then I put it in the cool again for a short time until the preheated oven has reached its temperature. While baking, I do the same with the next tray.
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