Nut purse
DIFFICULTY
easy
easy
RATING
COOK TIME
75 mins
75 mins
TOTAL TIME
75 mins
75 mins
Ingredients
Servings:
1
- 300 g Flour
- 100 g ground hazelnuts
- 125 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 200 g Butter or margarine
- 1 egg (size M)
- 100 g shelled hazelnuts
- 125 g Rum Raisins
- 100 g Chocolate Drops
- 1 Protein (size M)
- 3 TABLESPOONS Icing sugar
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Knead the flour, ground hazelnuts, sugar, vanillin sugar, salt, cold fat and egg into a smooth short pastry. Cover and chill for about 30 minutes. In the meantime mix whole hazelnuts, rum raisins and chocolate drops.
- 2
Roll out the short pastry on a floured work surface to a thickness of approx. 1/2 cm. Cut out circles (approx. 6 cm Ø) and brush with egg white. Spread 1 tsp hazelnut mixture on each half of the circles.
- 3
Overfold the other half. Place the cookies on a baking tray covered with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Let them cool down and dust with icing sugar.
- 4
Results in about 50 pieces.
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