Nougat shortbread biscuits

Xavier Baldwin
very easy
3.5 25
75 mins
255 mins


Servings: 24
  • 1 Organic Orange
  • 100 g Icing sugar
  • 200 g soft butter
  • 1 Egg (Gr. M)
  • 1 pck. Vanillin sugar
  • 1 pinch(es) Salt
  • 280 g Flour
  • 1 pck (200 g each) firm nut-nougat mass
  • 150 g Dark chocolate
  • 1 tsp (approx. 5 g) Coconut oil
  • 7-10 Tbsp Disposable piping bag
  • baking paper


  1. 1

    Wash the orange hot, grate dry and finely grate the peel of one half. Use the rest of the orange for other purposes. Mix icing sugar and butter in pieces with the whisk of the hand mixer until creamy. Stir in orange zest, egg, vanillin sugar and salt one after the other. Knead in the flour.

  2. 2

    Pour the dough into a piping bag with a star-shaped spout (15 mm Ø) and divide it into 48 approx. 5 cm long strips in portions on 2-3 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) one after the other for approx. 15 minutes. Remove the biscuits and let them cool down.

  3. 3

    Melt the nougat in a hot water bath according to the package instructions. Spread the undersides of about 24 biscuits one after the other with nougat and "stick together" with an uncoated biscuit. Let the biscuits dry. Chop the chocolate and melt with coconut fat over a warm water bath. Dip approx. 1/3 of each biscuit sandwich in chocolate coating, place on a piece of baking paper and allow to dry.

Nutrition Facts

180 kcal
19 g
10 g
2 g