Nut‑Chocolate Coins

Ingredients

• 140 g finely ground hazelnuts
• 300 g flour
• 140 g sugar
• 0.5 tsp ground cinnamon
• 1 tbsp rum (or rum flavoring)
• 200 g butter
• flour (for rolling out)
• 100 g milk chocolate couverture
• 50 g dark chocolate couverture
• 150 g nougat

Instructions

1. 1.

   Mix nuts, flour, sugar and cinnamon; press a well in the center and pour in the rum. Spread butter flakes on the edge. Quickly knead into a shortcrust dough.

2. 2.

   Wrap in foil and chill in the refrigerator for 30 minutes.

3. 3.

   Roll out the dough on a floured surface to a thin sheet and cut about 40‑60 circles (depending on size). Place them with space between on a parchment‑lined baking tray and bake at 175 °C for about 10 minutes. Cool on a wire rack. Melt the nougat over a double boiler and spread it on half of the cookies, then place the remaining ones on top.

4. 4.

   Chop the chocolate coatings and melt together over a hot, non‑boiling water bath. Dip each coin briefly in both sides of the chocolate, let excess drip off, and lay them on parchment or butter paper to dry.