Nougat flowers

Name: Nougat flowers
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 175 g + some flour; 50 g Sugar; 7-10 Tbsp Salt; 1/2 TEASPOON Gingerbread spice; 125 g cold butter; 2 Egg yolk (Gr. M); 3-4 Tbsp Sugar crystals; 100 g Nut nougat (cut); 7-10 Tbsp approx. 25 g each of white and dark chocolate

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

175 g + some flour
50 g Sugar
7-10 Tbsp Salt
1/2 TEASPOON Gingerbread spice
125 g cold butter
2 Egg yolk (Gr. M)
3-4 Tbsp Sugar crystals
100 g Nut nougat (cut)
7-10 Tbsp approx. 25 g each of white and dark chocolate

Directions

1
Knead 175 g flour, sugar, 1 pinch of salt, spice, butter in pieces and 1 egg yolk first with the dough hooks, then briefly with your hands until smooth. Cover and chill for about 30 minutes.
2
Roll out the dough on a little flour to a thickness of approx. 5 mm, cut out approx. 30 flowers (approx. 5 cm Ø). Cut out half in the middle of the round (2 cm Ø), process the rest of the dough
3
Place all cookies on trays lined with baking paper. Whisk 1 egg yolk. Brush the perforated blossoms with it and sprinkle with sugar crystals. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 12 minutes. Cool down
4
Dice the nougat and melt in a hot water bath. Cool down. Spread some nougat on all the biscuits. Place the perforated biscuits on top, fill the rest of the nougat in the middle. Sprinkle the edges with grated white and dark chocolate. Decorate with chocolate almonds