Nougat Valley

Name: Nougat Valley
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 200 g + some flour; 100 g ground hazelnuts; 125 g demerara sugar; 7-10 Tbsp Salt; 7-10 Tbsp Cinnamon; 1 Egg (Gr. M); 250 g cold butter; 400 g firm nut nougat; 200 g Dark chocolate coating; 1 cube (25 g) Coconut oil (e.g. palm oil); 7-10 Tbsp Cling film; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

200 g + some flour
100 g ground hazelnuts
125 g demerara sugar
7-10 Tbsp Salt
7-10 Tbsp Cinnamon
1 Egg (Gr. M)
250 g cold butter
400 g firm nut nougat
200 g Dark chocolate coating
1 cube (25 g) Coconut oil (e.g. palm oil)
7-10 Tbsp Cling film
baking paper

Directions

1
Mix 200 g flour, nuts, sugar, 1 pinch of salt and 1 pinch of cinnamon in a bowl. Add the egg and butter in pieces. Knead first with the dough hooks of the mixer, then with your hands quickly to a smooth dough.
2
Wrap in foil and chill for about 1 hour.
3
Line a baking tray with baking paper. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Roll out dough in portions on a floured work surface to a thickness of approx. 3 mm. Cut out a total of approx. 60 circles (5 cm Ø).
4
Knead the remaining dough again and again, roll it out again and cut it out. Place a part of the circles on the baking tray. Bake in a hot oven for 12-15 minutes. Take them out and remove them from the baking tray. Let it cool down.
5
Bake the rest of the circles in the same way.
6
Warm the nougat slightly, stir until smooth. Using a teaspoon, spread 1 blob on each half of the biscuits. Place the remaining biscuits on top and refrigerate. Chop the chocolate coating. Melt with coconut oil in a hot water bath.
7
Dip the cookies halfway in. Drain and leave to dry. Store hermetically sealed in a cool place.