🍰 Crunchy Cookies with Double Cream

Name: Crunchy Cookies with Double Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g butter; 120 g powdered sugar (from raw cane sugar); 1 pinch salt; 3 eggs; 180 g spelt whole wheat flour; 0.5 tsp baking powder; 2 tbsp ground almonds; 2 tbsp unsweetened cocoa powder; 2 tbsp wheat flour Type 405; 2 knife tip bourbon vanilla; 200 ml milk (1.5 % fat); 200 ml whipping cream; 100 g nougat; 100 g dark chocolate couverture (min. 60 % cocoa content); 1 tbsp coconut oil

212 kcal · 30 min · 4 servings

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Ingredients

100 g butter
120 g powdered sugar (from raw cane sugar)
1 pinch salt
3 eggs
180 g spelt whole wheat flour
0.5 tsp baking powder
2 tbsp ground almonds
2 tbsp unsweetened cocoa powder
2 tbsp wheat flour Type 405
2 knife tip bourbon vanilla
200 ml milk (1.5 % fat)
200 ml whipping cream
100 g nougat
100 g dark chocolate couverture (min. 60 % cocoa content)
1 tbsp coconut oil

Instructions

1. Beat the butter together with 100 grams of powdered sugar and a pinch of salt until creamy.
2. Add the eggs one by one and mix each one in well.
3. Fold in the whole grain flour, the baking powder, the ground almonds, and the cocoa powder.
4. Fill the dough into a piping bag fitted with a medium round tip.
5. Pipe small dollops with a diameter of 2 to 3 centimeters onto a baking sheet lined with baking paper.
6. Bake the cookies in the preheated oven at 180 degrees Celsius (convection 160 degrees Celsius; gas mark 2 to 3) for about 10 minutes.
7. Remove the cookies from the oven and let them cool completely.
8. Carefully peel the cooled cookies off the baking sheet.
9. For the filling, mix 20 grams of powdered sugar, vanilla powder, and flour.
10. Heat the milk over high heat and bring it to a boil.
11. Stir the sugar-flour mixture into the hot milk.
12. Simmer the mixture over low heat while stirring constantly until a thick cream forms.
13. Remove the cream from the heat and let it cool.
14. Whip the cream until stiff.
15. Fold the stiff cream into the cooled milk cream.
16. For the nougat cream, chop the nougat pieces and the dark chocolate coating into small pieces.
17. Melt the pieces over medium heat with coconut oil over a bain-marie (a bowl placed over a pot of simmering water).
18. Remove the bowl from the heat and let the nougat mixture cool.
19. Fill the indentations of the cooled cookies with the milk cream.
20. Then cover the filled cookies with the cooled nougat cream.

Nutrition per serving

kcal: 212
Protein: 4 g · Fett/Fat: 12 g · Carbs: 21 g