Summary

Ingredients

• 175 g mararine, or butter
• 75 g powdered suar
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 250 g flour
• 300 g nouat (nut)
• 150 g dark chocolate
• 6 tablespoon heavy cream
• 400 g cake icin, chocolate
• 70 g pistachios
• 1 egg (s)

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Instructions

1. Knead a shortcrust pastry from margarine, powdered sugar, salt, egg, vanilla sugar and flour. Wrap the dough in foil and refrigerate for 15 minutes.
2. 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.
3. 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.
4. 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.