Nut bars

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix flour, icing sugar and salt. Add egg and butter in pieces and knead everything into a smooth shortcrust pastry. Cover and chill for about 30 minutes. Roll out the short pastry thinly on a floured work surface. Cut into 6 x 1.5 cm strips.

2. 2

   Knead the rest of the dough again and cut further strips until the dough is used up. Put the strips on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes. Let them cool down. In the meantime, roast the hazelnut kernels in a pan without fat and let them cool down. Place the nougat mixture in the packet in a hot water bath and briefly warm it up. Pour into a bowl, stir until creamy (if too soft, refrigerate again briefly) and place in a piping bag with a perforated spout. Spray a strand of nougat onto each strip and place 4 hazelnut kernels on top. Chill ingots for at least 1 hour. Coarsely chop the chocolate coating and melt it in a warm water bath.

3. 3

   Pour into a bowl, stir until creamy (if too soft, refrigerate again briefly) and place in a piping bag with a perforated spout. Spray a strand of nougat onto each strip and place 4 hazelnut kernels on top. Chill ingots for at least 1 hour. Coarsely chop the chocolate coating and melt it in a warm water bath. Dip the ingots whole or half upside down into the couverture. Drain well and place on a cake rack or baking paper. Dry the ingots in a cool place

4. 4

   3 hours waiting time

Nutrition Facts

KCAL
80 kcal

CARBS
9 g

FATS
5 g

PROTEINS
1 g