Nougat Butter Cookies

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Nougat Butter Cookies
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Health Score:
4,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 34 min.
Ready in
Calories:
1383
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,383 kcal(66 %)
Protein25.21 g(26 %)
Fat76.29 g(66 %)
Carbohydrates166.66 g(111 %)
Sugar added49.96 g(200 %)
Roughage3.58 g(12 %)
Vitamin A396.31 mg(49,539 %)
Vitamin D0.55 μg(3 %)
Vitamin E11.26 mg(94 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.76 mg(69 %)
Niacin4.53 mg(38 %)
Vitamin B₆0.09 mg(6 %)
Folate39.47 μg(13 %)
Pantothenic acid0.51 mg(9 %)
Biotin24.33 μg(54 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C0.27 mg(0 %)
Potassium523.96 mg(13 %)
Calcium196.13 mg(20 %)
Magnesium113.58 mg(38 %)
Iron6.16 mg(41 %)
Iodine28.98 μg(14 %)
Zinc1.77 mg(22 %)
Saturated fatty acids36.4 g
Cholesterol246.26 mg

Ingredients

for
30
For the dough
150 grams
80 grams
50 grams
1
2
250 grams
125 grams
ground almonds
½ teaspoon
1 pinch
Pastry flour (for kneading)
For the garnish
5 tablespoons
120 grams
200 grams
120 grams

Preparation steps

1.

For the dough: Cream butter, sugar and marzipan until fluffy. Stir in egg and 1 egg yolk and continue to stir. Combine flour, nuts, cinnamon and salt, then knead into butter mixture. Shape dough into a ball, wrap in plastic wrap and chill for 30 minutes.

2.

Preheat the oven to 180°C (approximately 350°F).

3.

Knead dough on a floured surface and thinly roll out. Use a cookie cutter to cut out 3 cm (approximately 1 inch) disks. Place dough on a baking sheet lined with parchment paper. Combine remaining egg yolk and 2 tablespoons cream. Sprinkle onto dough disks, then layer dough disks. Sprinkle half the cookies with pearl sugar and bake for 10-12 minutes.

4.

For the garnish: Melt nougat with remaining cream over low heat and let cool.

5.

Remove cookie from oven, let cool on parchment paper. Spread nougat onto the bottom of the sugared cookies. Attach to the bottom of another cookie to form a sandwich.

6.

Chop chocolate chop and melt over a double boiler. Let cool slightly, place in a freezer bag, cut off a tiny corner and decorate the cookies with chocolate. Let dry and serve.