Nut and Cream Cookies
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 194 kcal | (9 %) | ||
| Protein | 3.4 g | (3 %) | ||
| Fat | 14.2 g | (12 %) | ||
| Carbohydrates | 13 g | (9 %) |
Ingredients
- For the dough
- 100 grams soft butter
- 40 grams sugar
- 1 packet Vanilla sugar
- 1 egg (size M)
- 200 grams Pastry flour
- For the topping
- 150 grams blanched almonds
- 250 grams Walnut
- 50 grams Pistachio
- 80 grams honey
- 50 grams butter
- 100 grams brown sugar
- 100 milliliters Whipped cream
Preparation steps
For the dough, beat the butter with sugar, vanilla sugar and egg until creamy. Stir in half of the flour, add the remaining flour and knead to a smooth dough. Wrap the dough in plastic wrap and chill for about 1 hour in the refrigerator.
Roll out the dough into a rectangle (about 28 x 24 cm) (approximately 11 x 10 inches) on a large piece of parchment paper. Prick the dough base several times with a fork. Place the rolled dough base along with the parchment paper on a baking sheet and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 18-20 minutes.
For the topping, coarsely chop the almonds, walnuts and pistachios. Add honey, butter, brown sugar, cream and chopped nuts into a saucepan, and cook for about 3 minutes while stirring.
Spread the nut mixture evenly over the baked dough base and bake at the same temperature for another 15-18 minutes.
Remove from the oven and let cool down. Cut into small squares and serve.
