Busserl with Nut Nougat
Busserl with nut nougat is a recipe featuring fresh ingredients from the cookies category. Try this and other recipes from Spoonsparrow!
Ingredients
- 80 g light nougat
- 200 g Flour
- 75 g sugar
- 1 pinch salt
- 100 g ground, peeled almond kernels
- 1 pinch salt
- 100 g butter
- 1 tbsp heavy cream
- flour (for the work surface)
- 50 g dark nougat
- 50 g bittersweet couverture chocolate (min. 50% cocoa)
- 120 g white couverture chocolate
Instructions
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1.
Cut the light nougat into small pieces. Mix flour, sugar, salt and almonds; spread on a work surface and make a well in the center. Add butter chunks, nougat pieces and cream to the well, crumble with a dough scraper, then quickly knead by hand into a shortcrust dough. Wrap in foil and chill for 30 minutes. Preheat oven to 200 °C (400 °F) fan or conventional.
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2.
Divide dough in half; shape each portion into a roll and cut into 20 pieces. Shape each piece into a ball, place on parchment-lined tray, then press a shallow well into each ball with the back of a round cooking spoon handle. Bake in preheated oven (middle rack) for about 12–15 minutes. Remove and cool on a wire rack.
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3.
Cut dark nougat into pieces. Melt together with couverture chocolate over a double boiler. Transfer mixture to a small freezer bag, cut off a narrow corner, and fill the wells of the cookies with the nougat-chocolate blend. Optionally decorate cookies with a nougat‑chocolate spiral. Let set completely.
