Nougat Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 4.15 g | (4 %) | ||
| Fat | 13.15 g | (11 %) | ||
| Carbohydrates | 50.04 g | (33 %) | ||
| Sugar added | 25.34 g | (101 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 92.52 mg | (11,565 %) | ||
| Vitamin D | 0.11 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 0.71 mg | (6 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 3.77 μg | (1 %) | ||
| Pantothenic acid | 0.05 mg | (1 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 0.65 mg | (1 %) | ||
| Potassium | 115 mg | (3 %) | ||
| Calcium | 45.53 mg | (5 %) | ||
| Magnesium | 6.14 mg | (2 %) | ||
| Iron | 1.32 mg | (9 %) | ||
| Iodine | 3.2 μg | (2 %) | ||
| Zinc | 0.11 mg | (1 %) | ||
| Saturated fatty acids | 8.76 g | |||
| Cholesterol | 35.39 mg |
Ingredients
- For the dough
- 150 grams chocolate hazelnut spread
- 200 grams softened butter
- 125 grams sugar
- 1 egg
- 400 grams Pastry flour
- 1 tsp Baking powder
- Pastry flour (to work)
- For the filling and garnish
- 300 grams powdered sugar
- 2 Tbsps lemon juice
- Candy (lavender)
Preparation steps
For the dough, crush the nut nougat and melt gently in a bowl over a hot water bath.
Beat butter in a bowl with hand mixer until fluffy, add the sugar and mix until creamy. Stir in the lukewarm nougat, add the egg, and mix until foamy. Fold in the flour fold along with the baking powder. If necessary, add extra flour. Shape the dough into a ball, cover in plastic wrap and let cool for about 1 hour in refrigerator.
Line a baking tray with parchment paper.
Roll the dough in portions about 3 mm thick on a lightly floured surface. Cut out heart-shaped cookies from the rolled dough and place over the lined baking tray. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 8 minutes. Take the cookies out of the oven and let cool over wire rack.
For the filling, mix 250 grams (approximately 9 ounces) of the icing sugar gradually with the lemon juice until smooth.
Spread half of the cookies with the filling and over with the remaining half cookies. Spread some filling on top of the cookies. Sprinkle a half of the heart with the rest of powdered sugar, and sprinkle the other half with rock sugar. Let it dry and store in airtight container.
