Nut – Nougat – Double Decker
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 100 g cornstarch
- 200 g suar
- 1 medium egg (s)
- 1 point vanilla sugar (bourbon vanilla sugar)
- 125 g hazelnuts, roasted, round
- 250 g butter
- Flour for rolling
For the filling:
- 100 g nouat (nut nouat)
For decoration:
- 50 cherry (s), (single cherries), red, halved
- 1 tablespoon sugar, fine
- 2 tablespoon hazelnuts, including brittle
Print Recipe
Pin Recipe Instructions
- Knead the dough ingredients and wrap them in foil and let them rest for 1 hour in the refrigerator.
- Roll out the dough 3 mm thick on a floured work surface and use round cutters
- Cut out cookies. Place on a baking sheet lined with baking paper and in the preheated one
- Bake the oven at 180 ° for about 10-12 minutes until light yellow. Cool on a wire rack
- To let. Melt the nut nougat in a water bath and brush half of the cookies with it.
- Put the other half on it. Melt the chocolate couverture and put it in a freezer bag, cut off a small corner and then use it to draw lines on the cookies. Roll the cherries in sugar and place on top. Sprinkle a little brittle on the cookies and let them dry.
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