I'm totally behind with baking cookies. So far, I have just made my every-year-always-happy-standard cookies. But all the great ideas I've had are either gone or I just did not get it. But that is also due to my kitchen. After my move, my kitchen was only halfway finished. And if all goes well, tonight I'll finally have a full kitchen and be able to really unfold and let off steam.
Yesterday I'll have it anyway pulled together and finally made a recipe again/converted, which I have ever done a few years ago. These are really absolute favorite cookies!
Do you know these delicious nut rings from the bakery? Shortbread biscuit, on a nougat butter cream, whole hazelnuts on it and then closed with couverture? Fantastic the things! I baked it in a small version a few years ago and I always have to think about it.
This year I've finally implemented it again, but in a somewhat simplified form as a taler.
I just do not have it with cookie cutters. My attempt to bake delicious light snowflakes landed in the garbage bin. Who invents such filigree cookie cutters, in which always some piece gets stuck and breaks off? At some point, the dough was so misshapen that I could only dispose of it.
That's why it's now a success story, my nougat hazelnut thaler.
They really taste like sin pure. A crunchy vanilla shortcrust pastry with an open hazelnut nougat butter cream on top. I opted for roasted, chopped hazelnuts and then dipped the whole in milk chocolate. The taste is just crazy. How delicious roasted hazelnuts are, we know since the Gianduja ice cream to Lebovitz.
The Taler are admittedly a little more elaborate, but it's really worth it. This has more of chocolates and is THE hit on the cookie plate.
Who wants to try the whole thing, here is my recipe :. But I do not want to hear any complaints if you're also addicted to the little sinners!
Nougat Hazelnut Cookies
for about 40 cookies
For the dough:
250 g of flour
100 g of sugar
1 vanilla pod
150 g butter, cold
2 egg yolks
Mix flour and sugar, scrape the marrow out of the vanilla pod and add. Put the cold butter in little flakes and the egg yolk on it and knead everything to a firm shortcrust pastry. If necessary, also knead in some flour. I have my kitchen machine do that.
Wrap the dough tightly in cling film and place in the fridge for at least an hour.
Then roll out about 3 mm thinly on a floured work surface and make circles of approx Cut out 5 cm diameter (champagne glass works great). Place on a baking sheet lined with baking paper and bake at 180 ° C for about 8 minutes until the cookies are golden brown.
Place immediately on a wire rack and allow to cool completely.
For the filling:
150 g butter, soft
300 g hazelnut nougat, soft
Whip the butter with the hand mixer until frothy.
Stir in the soft nougat teaspoonful and whisk everything into a thick cream.
Fill into a piping bag with star or perforated grommet and if necessary the filling is too soft to process again put the fridge.
Then sprinkle the mixture evenly on the shortcrust pastry.
For the decoration:
200 g of hazelnut kernels, whole
300-400 g whole milk couverture
Place the hazelnut kernels on a baking tray and approx.It is best to use a teaspoon.
Depending on whether you want to coat them completely or not you need the appropriate amount of couverture.
Pure dunk works rather poorly because of the chopped nuts.
Put it back on a wire rack with paper towels or newspaper laid out and let the couverture dry completely.
Then you can store the biscuits cool and bring them out about 15 minutes before serving. Then the filling tastes best!
I also think it's nice to work with different couvertures. For example, you could put snowflakes on the whole milk couverture, or just strips of white couverture.
The cookies are deliciously yummy and always worth a sin.
And there's Nata from pastasciutta just after I'm going to give her the recipe for her hazelnut cookies . These are hazelnut cookies deluxe, my dear!