Summary

Ingredients

For the dough:

• 200 g flour
• 100 g almond (s), round
• 85 grams sugar
• 1 packet vanilla sugar
• 1 egg (s)
• 200 g mararine
• 75 g cornstarch
• 1 pinch (s) cinnamon powder, if required

For the filling:

• 150 g nouat

For the glaze:

• some block chocolate

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Instructions

1. For the dough:
2. Put all ingredients in a mixing bowl and work with the dough hook. Wrapped in cling film, store in a cool place for approx. 1 hour. Then roll it out on a floured work surface and cut into any shape (of course they have to fit together afterwards). Bake in the oven at 190 ° C for about 10 minutes. Attention, look beforehand, do not let them burn! Remove from oven and allow to cool.
3. Melt the nougat in a water bath and spread it on a biscuit. Press another on it. Melt the block chocolate and dip half of the double biscuit in. If necessary, decorate and let cool on a wire rack.
4. Tip:
5. You can also color half of the dough dark by simply stirring in 2 tablespoons of Kaba powder or some melted chocolate. Dark biscuit - nougat - light biscuit looks particularly beautiful.