Nut Pockets
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 225 g hazelnuts, round
- 125 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 egg (s)
- 200 g mararine
- 2 egg whites
- 100 g powdered suar
- 100 g hazelnuts
- 100 g walnuts
- 100 g chocolate decoration (droplets)
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from flour, 100g ground hazelnuts, sugar, vanilla sugar, salt, 1 egg and margarine, then chill for 30 minutes.
- Beat 2 egg whites until stiff, sprinkle with powdered sugar. Fold in 125 g of ground hazelnuts.
- Mix the hazelnut kernels, walnuts and chocolate drops.
- Roll out the dough, cut out circles with a glass (diameter approx. 7 cm). Add 1 teaspoon of protein mass, then top with the nut-chocolate mixture. Fold the cookies together (leave them half open, do not close).
- Bake for about 15 minutes at 200 ° C
- After cooling, dust with powdered sugar.
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