Swiss Truffle Cookies

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Knead a shortcrust pastry from margarine, powdered sugar, salt, egg, vanilla sugar and flour. Wrap the dough in foil and refrigerate for 15 minutes.
Roll out the dough 3 mm thick and cut out circles of approx. 4 cm. Place the biscuits on a parchment-lined baking sheet. Bake in the preheated oven at 200 degrees for about 8 minutes. Let cool down.
Heat the nut nougat, chocolate and cream in a hot water bath until the nougat and chocolate have melted. Let the cream cool and beat with the whisk of the hand mixer.
Pour the cream into a piping bag with a star nozzle. Sprinkle a tuff on each cookie and dip into the liquid chocolate glaze. Sprinkle with chopped pistachios and chill.

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