Summary

Ingredients

• 250 g butter
• 1 vanilla pod (s)
• 150 g powdered suar
• 2 egg (s)
• 1 egg yolk
• 175 g flour
• 1 pinch (s) salt
• 50 g cocoa powder
• 100 g nouat
• 100 g apricot jam
• 200 g couverture, whole milk

Print Recipe Pin Recipe

Instructions

1. Cut open the vanilla pod and scrape out the contents with a teaspoon. Mix the vanilla, butter, powdered sugar and salt until frothy. Fold in the eggs and yolks. Mix the flour with the cocoa and gradually fold in.
2. Pour the batter into a piping bag. Squirt flat talers with a diameter of 2 cm onto baking sheets lined with baking paper and bake at 175 ° C for 10-12 minutes, leave to cool.
3. Melt the nougat. Spread nougat on half of the cookies on the flat side and apricot jam on the other half of the cookies. Always place one half of the nougat and one half of the apricot on top of each other.
4. Melt the whole milk couverture and dip half of the cookies in the couverture.