🍽️ Crunchy Nougat Cookies

Name: Crunchy Nougat Cookies
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g ground hazelnuts; 150 g flour; 1 tsp grated lemon zest; 1 egg; 100 g sugar; vanilla pods; 125 g cold butter; 1 pinch salt; 50 g mocha chocolate; 200 g nut nougat (ready-made product); 150 g coating chocolate; 2 tbsp hazelnut flakes

100 kcal · 30 min · 4 servings

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Ingredients

100 g ground hazelnuts
150 g flour
1 tsp grated lemon zest
1 egg
100 g sugar
vanilla pods
125 g cold butter
1 pinch salt
50 g mocha chocolate
200 g nut nougat (ready-made product)
150 g coating chocolate
2 tbsp hazelnut flakes

Instructions

1. Pour the flour and nuts onto a clean work surface.
2. Mix the dry ingredients with salt, lemon zest, and sugar.
3. Make a well in the center of the flour mixture.
4. Cut the cold butter into small cubes.
5. Arrange the butter cubes around the well.
6. Place the egg, vanilla paste, and about 50 milliliters of lukewarm water into the well.
7. Roughly chop everything with a knife until small crumbs form.
8. Quickly knead the dough into a ball with your hands.
9. Wrap the dough ball in cling film.
10. Place the foil in the refrigerator for about 30 minutes.
11. Preheat the oven to 180 degrees.
12. Place the dough between two sheets of baking paper.
13. Roll out the dough to a thickness of about 4 millimeters.
14. Cut out the cookies using a fluted cookie cutter (approx. 4 cm diameter).
15. Place the cookies on a baking sheet lined with baking paper.
16. Bake the cookies in the preheated oven for about 10 minutes.
17. Remove the cookies from the oven.
18. Let the cookies cool completely.
19. Chop the chocolate and nougat.
20. Melt the ingredients in a bowl placed over a warm water bath.
21. Stir in the coffee powder until a smooth mixture forms.
22. Spread the nougat-chocolate mixture over half of the cooled cookies.
23. Alternatively, fill the mixture into a piping bag.
24. Pipe cherry-sized dots onto the cookies.
25. Place the remaining cookies on top as lids.
26. Press the cookies down gently.
27. Roughly chop the chocolate coating (couverture).
28. Melt the chocolate in a bowl over a warm water bath.
29. Fill the melted chocolate into a small freezer bag.
30. Cut off a tiny corner from the bag.
31. Use the bag to outline the cookies with the chocolate.
32. Place a dot of chocolate in the center of each cookie.
33. Decorate the cookies with sliced hazelnuts.
34. Let the chocolate dry in the air.

Nutrition per serving

kcal: 100
Protein: 2 g · Fett/Fat: 6 g · Carbs: 10 g