Fine nougat blossoms

Name: Fine nougat blossoms
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 125 g Butter or margarine; 60 g Sugar; 2 Egg Yolk; 175 g Flour; 1/2 TEASPOON Gingerbread spice; 3 TABLESPOONS Sugar crystals; 100 g firm nut nougat mass; 7-10 Tbsp approx. 25 g each of white and dark chocolate; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; 7-10 Tbsp Flour; 7-10 Tbsp Almonds

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

125 g Butter or margarine
60 g Sugar
2 Egg Yolk
175 g Flour
1/2 TEASPOON Gingerbread spice
3 TABLESPOONS Sugar crystals
100 g firm nut nougat mass
7-10 Tbsp approx. 25 g each of white and dark chocolate
7-10 Tbsp Flour
7-10 Tbsp Cling film
7-10 Tbsp Flour
7-10 Tbsp Almonds

Directions

1
Knead the fat in flakes, sugar, 1 egg yolk, flour and gingerbread spice to a smooth dough. Wrap in foil and chill for about 30 minutes. Then roll out approx. 5 mm thick on a floured work surface and cut out approx. 30 flowers. Cut a hole in the middle of half of the flowers again. Coat them with the remaining whisked egg yolk and sprinkle with sugar crystals. Put all cookies on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric: 175 °C/ gas: level 2) for 10-12 minutes.
2
Let them cool down afterwards. In the meantime melt the nougat on a hot water bath. Sprinkle perforated blossoms with finely grated white and dark chocolate. Spread the nougat over whole cookie blossoms. Place the perforated blossoms on top. Decorate as you like with halved almonds dipped in white chocolate
3
Waiting time approx. 45 minutes