Nougat Valley

Antoine Long
3.4 16
90 mins
90 mins


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


  1. 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. 2

    Wrap in foil and chill for about 1 hour.

  3. 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. 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. 5

    Bake the rest of the circles in the same way.

  6. 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. 7

    Dip the cookies halfway in. Drain and leave to dry. Store hermetically sealed in a cool place.

Nutrition Facts

240 kcal
20 g
16 g
3 g