Shortbread Cookies with Hazelnuts
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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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