Heather sand with nougat filling

Name: Heather sand with nougat filling
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 125 g soft butter or margarine; 60 g Sugar; 7-10 Tbsp grated peel of 1 untreated orange; 1 package Vanillin sugar; 1 egg (size M); 200 g Flour; 50 g crushed almonds; 100 g firm nut nougat mass; 100 g crushed pistachios; 7-10 Tbsp cores; 100 g Sugar crystals; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

125 g soft butter or margarine
60 g Sugar
7-10 Tbsp grated peel of 1 untreated orange
1 package Vanillin sugar
1 egg (size M)
200 g Flour
50 g crushed almonds
100 g firm nut nougat mass
100 g crushed pistachios
7-10 Tbsp cores
100 g Sugar crystals
baking paper

Directions

1
Cream fat with sugar, orange peel and vanillin sugar. Separate the egg and stir the egg white into the fat-sugar mixture. Mix flour with almonds and fold into the fat-sugar mixture. Cover and refrigerate the dough for about 30 minutes. Form 4 equal-sized rolls (approx. 3 cm Ø) from the dough, cut lengthwise, fill with nougat and roll up again.
2
If necessary, chop the pistachio kernels a little smaller. Stir the egg yolks until smooth and coat the rolls with it and roll them in granulated sugar and pistachios as you like. Put the rolls in the freezer for about 30 minutes. Then cut them into slices of about 1 cm thickness, place them on 2 baking trays lined with baking paper and bake them one after the other in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 12-15 minutes
3
Results in approx. 50 pieces