Truffle Cookies
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 67 kcal | (3 %) | ||
| Protein | 0.8 g | (1 %) | ||
| Fat | 4.2 g | (4 %) | ||
| Carbohydrates | 6.5 g | (4 %) |
Ingredients
- For the dough
- 90 grams butter
- 2 Tbsps powdered sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 125 grams Pastry flour
- Pastry flour (for rolling the dough)
- For the topping
- 2 Tbsps Tea
- 100 grams nut nougat
- 75 grams Dark chocolate
- 2 Tbsps Whipped cream
- 35 Hazelnuts
Preparation steps
For the dough, beat the butter, powdered sugar, vanilla sugar and salt until creamy. Add the flour and mix to make a smooth dough. Wrap in foil and refrigerate for 30 minutes.
Roll out the dough on a floured surface about ½ cm (approximately 1/8 inch) thick and cut out stars. Place on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C (approximately 400°F) or convection 180°C (approximately 350°F) or gas mark 3 for 7-10 minutes. Remove from the oven and let cool.
Pour 75 ml (approximately 1/3 cup) of boiling water over the tea and allow to stand for 5 minutes. Strain through a sieve. Crush the nougat and chocolate and melt together with the hot tea and the cream in a bowl over a hot water bath.
Let the nougat mixture cool and beat with an electric hand mixer. Pour the truffle mixture into a piping bag with a star tip and decorate the points of the star. Place a hazelnut in the center. Allow to dry and serve.
