Summary

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

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Instructions

1. For the dough:
2. Beat the butter until foamy and gradually add the sifted powdered sugar, vanilla sugar, egg yolks and cinnamon.
3. 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.
4. 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.
5. For the filling:
6. 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.
7. For the cast:
8. 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.