Zutaten für German Nougatstangerl Cookies
- Sweet Unsalted Butter
- Powdered Sugar
- Vanilla Sugar
- Egg Yolks
- Ground Cinnamon
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1 teaspoon baking powder
- 1 cup chopped hazelnuts
- Chocolate Hazelnut Spread
- Bittersweet Chocolate
- Shortening
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Zubereitung von German Nougatstangerl Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chopped hazelnuts.
- Roll the dough into small balls (about 1 inch in diameter).
- Place the dough balls onto the prepared baking sheets, leaving some space between each cookie.
- Flatten each ball slightly with a fork, creating a criss-cross pattern.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool completely on a wire rack.
- Once cooled, spread a generous amount of Nutella onto one cookie and top with another to create a sandwich.
- If desired, melt the dipping chocolate and drizzle it over the finished cookies.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
71g
Fat
22g
Carbs
8g
