Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g butter, soft
- 3 egg yolks
- 100 g powdered suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 teaspoon gingerbread spice
- 200 g flour
- 1 teaspoon Baking powder
- 30 g cocoa powder
- 125 g hazelnuts, round
- 100 g cake icin, whole milk
- Pistachios, chopped (to taste)
- Flour, for molding
Print Recipe
Pin Recipe Instructions
- Put butter egg yolks, powdered sugar, vanilla sugar, salt and gingerbread spices in a bowl. Mix everything with the whisk of the hand mixer until foamy.
- Sift in the flour, baking powder and cocoa powder and sprinkle the hazelnuts on top. Process all ingredients with the hand mixer to a smooth dough. Cover and chill the dough for an hour.
- Cover the baking sheet with baking paper.
- Turn the dough into walnut-sized balls with floured hands and place on the baking sheet 2-3 cm apart. Chill for 10 minutes.
- In the meantime, preheat the oven to 175 ° C.
- Bake the cookies in the oven for 10-15 minutes. Place on a wire rack to cool down.
- Chop the glaze and let it melt in a pot in a hot water bath. Dip the domes of the cookies in the glaze and sprinkle with pistachios as desired. Let the glaze dry for 20 minutes.
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