Filled hazelnut biscuits

Name: Filled hazelnut biscuits
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 60
Ingredients: 400 g Flour; 190 g Sugar; 1 package Vanilin sugar; 1 pinch Salt; 250 cold butter; 1 egg (size M); 125 g ground almonds or hazelnuts; 100 g red jam; 100 g Apricot Jam; 100 g firm nut nougat mass; 10 Hazelnut kernels; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 60

400 g Flour
190 g Sugar
1 package Vanilin sugar
1 pinch Salt
250 cold butter
1 egg (size M)
125 g ground almonds or hazelnuts
100 g red jam
100 g Apricot Jam
100 g firm nut nougat mass
10 Hazelnut kernels
7-10 Tbsp Flour
7-10 Tbsp Cling film
7-10 Tbsp Icing sugar
baking paper

Directions

1
Knead flour, sugar, vanilla sugar, salt, butter in pieces, egg and nuts to a smooth dough. Wrap in foil, put in a cool place for about 1 hour
2
Roll out the dough thinly on a floured work surface. Cut out about 120 cookies (about 4 cm Ø). Place on baking trays lined with baking paper. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes until golden brown. Let them cool down
3
Warm up jam and nougat separately. Spread 30 cookies with jam, 30 with nougat. Place the remaining cookies on top as a lid. Decorate some nougat cookies with 1 blob of nougat and a nut half. Dust the biscuits with icing sugar
4
Waiting time approx. 1 hour