Nut and Nougat Sticks
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 225 g butter
- 100 g powdered suar
- 1 packet vanilla sugar
- 3 egg yolks
- 2 pinches cinnamon powder
- 200 g wheat flour
- 40 g bakin cocoa
- 1 teaspoon, leveled baking powder
- 125 g hazelnuts, round
For the filling:
- 100 g nut nouat cream
For the cast:
- 150 g dark chocolate
- 30 g coconut fat
Print Recipe
Pin Recipe Instructions
- For the dough:
- Beat the butter until foamy and gradually add the sifted powdered sugar, vanilla sugar, egg yolks and cinnamon.
- Stir in the sifted flour mixed with cocoa and baking powder, tablespoon at a time. Finally fold the hazelnuts into the batter. It is best to bring the finished dough into the typical shortbread shape using a meat grinder with a pastry attachment. The dough sticks should be around 4 cm long.
- Place the resulting dough sticks on a baking sheet lined with baking paper and bake in the preheated oven at 175 ° C for 7-10 minutes. If the pastries are a little too wide, they can be cut in half lengthways with a small knife while they are warm.
- For the filling:
- Stir the nut nougat cream in a small saucepan over low heat on the stove until smooth. Use a baking brush to brush half of the cooled cookies on the underside with the nougat mixture, place the rest on top and press down firmly.
- For the cast:
- Crush the chocolate and stir together with the coconut oil over the water bath to a smooth mass. Brush the ends of the bars with it.
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