Nougat Heather Sand

Name: Nougat Heather Sand
Cook time: 50 min
Total time: 50 min
Yield: 50
Ingredients: 125 g butter, 50 g sugar; 2 packages Vanillin sugar; 2 TEASPOONS grated orange peel; 200 g Flour; 50 g crushed almonds; 100 g Nut nougat (firm to cut); 1 egg yolk, 100 g granulated sugar; 50-75 g crushed pistachios; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 50

125 g butter, 50 g sugar
2 packages Vanillin sugar
2 TEASPOONS grated orange peel
200 g Flour
50 g crushed almonds
100 g Nut nougat (firm to cut)
1 egg yolk, 100 g granulated sugar
50-75 g crushed pistachios
baking paper

Directions

1
Melt the butter, brown and let it cool down. Cream butter, sugar, vanillin sugar and orange peel. Mix flour and almonds and stir in. Chill for about 30 minutes.
2
Quarter the dough, form it into 4 rolls (3 cm Ø), cut lengthwise to a depth of 2 cm. Shape nougat into 4 rolls of the same length, press in. enclose dough
3
Spread with whisked egg yolk. Roll 2 rolls in granulated sugar and 2 in pistachios. Put in the freezer for about 30 minutes
4
Cut the dough rolls into slices about 1 cm thick. At
5
Place 2 trays lined with baking paper. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 12-15 minutes. Cooling down