Nougat Cookies
Nougat cookies are a recipe with fresh ingredients from the pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Vanilla bean
- 4 tbsp milk
- 2 tbsp instant espresso powder
- 250 g flour
- 100 g ground hazelnuts
- 1 egg
- 100 g brown sugar
- 200 g cold butter
- flour (for working)
- 200 g nut nougat cream
- 40 hazelnuts
Instructions
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1.
Split the vanilla bean lengthwise and scrape out the seeds. Warm the milk and dissolve the espresso in it. On a work surface quickly knead the flour with the hazelnuts, egg, brown sugar, butter pieces, vanilla seeds and espresso into a smooth dough. Add a little cold water or more flour if needed. Wrap in cling film and chill for at least 2 hours.
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2.
Preheat the oven to 180°C (350°F) with fan and top heat. Line a baking sheet (or two) with parchment paper.
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3.
Roll out the dough on a floured surface to a thickness of 4‑5 mm and cut into small squares (about 5×7 cm) or use a cookie cutter. Place on the baking sheet and bake for 12‑15 minutes. Remove from the sheet and let cool.
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4.
Spread nut nougat cream over the cookies and top each with one hazelnut.
