Nougat Cookies

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Nougat Cookies
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40 min.
ready in 1 hr 48 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie329 cal.(16 %)
Protein4.15 g(4 %)
Fat13.15 g(11 %)
Carbohydrates50.04 g(33 %)
Sugar added25.34 g(101 %)
Roughage0 g(0 %)
Vitamin A92.52 mg(11,565 %)
Vitamin D0.11 μg(1 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.09 mg(8 %)
Niacin0.71 mg(6 %)
Vitamin B₆0.01 mg(1 %)
Folate3.77 μg(1 %)
Pantothenic acid0.05 mg(1 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C0.65 mg(1 %)
Potassium115 mg(3 %)
Calcium45.53 mg(5 %)
Magnesium6.14 mg(2 %)
Iron1.32 mg(9 %)
Iodine3.2 μg(2 %)
Zinc0.11 mg(1 %)
Saturated fatty acids8.76 g
Cholesterol35.39 mg


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)
How healthy are the main ingredients?

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.