Cookies with Milk and Nougat Cream

Ingredients

• 100 g butter
• 120 g powdered sugar (from raw cane sugar)
• 1 pinch salt
• 3 eggs
• 180 g spelt whole‑grain flour
• 0.5 tsp Baking powder
• 2 tbsp ground almonds
• 2 tbsp unsweetened cocoa powder
• 2 tbsp wheat flour type 405
• 2 tsp bourbon vanilla
• 200 ml milk (1.5% fat)
• 200 ml whipping cream
• 100 g nougat
• 100 g dark chocolate couverture (at least 60% cacao)
• 1 tbsp Coconut oil

Instructions

1. 1.

   Beat butter with 100 g powdered sugar and salt until creamy. Add eggs one at a time, then stir in spelt flour, baking powder, ground almonds, and cocoa powder. Fill a piping bag fitted with a medium‑hole tip and pipe 2–3 cm dots onto parchment‑lined baking sheet.

2. 2.

   Bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 10 minutes. Remove, cool, and gently lift from the tray.

3. 3.

   For the filling mix 20 g powdered sugar, vanilla powder, and flour. Heat milk over high heat until boiling, then stir in the sugar‑flour mixture. Simmer over low heat while stirring constantly until a thick cream forms; let cool. Whip cream to stiff peaks and fold into the cooled mixture.

4. 4.

   For the nougat cream cut nougat and dark chocolate into small pieces and melt with coconut oil over a medium‑heat double boiler. Remove from heat and allow to cool.

5. 5.

   Spread milk cream into the hollows of the cookies and cover with nougat cream.