Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g mararine or butter
- 1 egg (s)
- 250 grams sugar
- 125 g hazelnuts, round
- 1 packet vanilla sugar
- 375 grams flour
- 1 point couverture, dark or cake icing
Print Recipe
Pin Recipe Instructions
- Stir the margarine or butter until foamy. Then mix with the egg, sugar and vanilla sugar. Finally stir in the hazelnuts and flour.
- Now fill the dough into a meat grinder with a flat, serrated nozzle (or, if necessary, into a piping bag) and squirt approx. 7 cm long pieces onto a baking tray lined with baking paper.
- Bake in a preheated oven at 175 ° C top / bottom heat (hot air: 160 ° C) for approx. 15 minutes.
- Immediately after baking, coat half of all biscuits with melted dark couverture or cake icing.
- Note for diabetics: 1 BE corresponds to approx. 20 g
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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