Romantik Blog
Nougat Cookies
Delicious nougat cookies for the Christmas season, as a sweet dessert or in the afternoon with coffee. A recipe from Grandma Heinz from the Romantik Hotel Heinz in Höhr-Grenzhausen, fresh from the hotel's own patisserie - the Sweet Workshop.
Grandma Heinz' Christmas cookies according to the original recipe: these cinnamon-y nougat cookies are an absolute dream for anyone with a sweet tooth! A delicious dough, finished with a shiny nougat icing and pistachios. And best of all, the recipe can also be made in your own kitchen!
Ingredients
- 375 g flour
- 200 g sugar
- 310 g butter
- 1/4 packet of deer horn salt
- Zest of 1/4 lemon
- 1/2 vanilla pod
- 1 teaspoon cinnamon
- 60 g grated almonds
- 1 egg yolk
- 1 egg size S
- 200 g nougat
- 400 g chocolate coating (dark, milk or white chocolate to taste)
- To taste: pistachios, roasted hazelnuts, almonds or similar to decorate
Instructions
-
1.
For the dough:
Mix the butter with the sugar, lemon, vanilla pod, cinnamon and egg. Then knead in the sifted flour with the deer horn salt and almonds.
Shape the shortcrust pastry into rolls approx. 3 cm in diameter. Leave the finished rolls to rest in the fridge for 2 hours.
Then cut approx. 3mm thick slices from the rolls with a knife and place on a baking tray with space between them.
Bake at 175°C for approx. 12 minutes until the cookies are golden yellow. Then leave to cool. -
2.
Finishing & glazing:
Melt the nougat mixture in a bowl over a bain-marie.
Coat one half of the cookie with nougat to a thickness of approx. 2 mm, leaving the edges free (so that the nougat does not run out at the sides) and place a second half on top. Then chill.
Melt the chocolate coating over a bain-marie. Observe the maximum temperatures so that the chocolate does not turn gray: Dark chocolate 32°C / milk chocolate 30°C / white chocolate 28°C. Then either dip the cookies into the chocolate coating with a chocolate fork or place on a cake rack and coat with chocolate coating using a spoon or piping bag. If desired, garnish with almonds, hazelnuts, pistachios or a different colored chocolate blob.
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