Baking mix for cookies

Name: Baking mix for cookies
Cook time: 25 min
Total time: 25 min
Yield: 14
Ingredients: 50 g Hazelnut kernels with skin; 150 g Flour; 50 g crushed almonds; 125 g Sugar; 1 pinch Salt; 50 g flaked almonds; 50 g Chocolate drops; 100 g Butter; 1 Egg (Gr. M); 1 TABLESPOON Milk; 7-10 Tbsp Cling film; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 14

50 g Hazelnut kernels with skin
150 g Flour
50 g crushed almonds
125 g Sugar
1 pinch Salt
50 g flaked almonds
50 g Chocolate drops
100 g Butter
1 Egg (Gr. M)
1 TABLESPOON Milk
7-10 Tbsp Cling film
baking paper

Directions

1
For the baking mixture, roughly chop the hazelnut kernels. In a pretty glass jar with a screw cap, layer first flour, then ground almonds, then sugar and salt. Add the hazelnuts, flaked almonds and chocolate drops. Close the jar (1 litre capacity) and decorate with a decorative ribbon and a butterfly if necessary.
2
For the cookies, melt butter in a small pot at low heat, take it down and let it cool down a bit. Whisk egg and milk in a bowl with a whisk. Stir the butter into the whisked egg. Add the contents of the glass and knead well with the dough hooks of the hand mixer. Cover with foil and chill for about 30 minutes.
3
Shape into 14 talers (approx. 5 cm Ø) with your hands and place them not too tightly on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 14-16 minutes. Remove, let cool well and store in a cookie tin.