{"id":3687,"date":"2014-02-02T19:39:59","date_gmt":"2014-02-02T17:39:59","guid":{"rendered":"http:\/\/www.bastelesel.de\/?p=3687"},"modified":"2014-02-02T19:39:59","modified_gmt":"2014-02-02T17:39:59","slug":"nussecken","status":"publish","type":"post","link":"http:\/\/www.bastelesel.de\/en\/nussecken\/","title":{"rendered":"Hazelnut Cookies"},"content":{"rendered":"

I love them – the big ones as well as the small ones. Though if I’m honest I prefer baking the small cookies. It’s much easier to store and to eat them because they disappear in your mouth with one or two bites and their chocolate doesn’t stick on your fingers. I found the following recipe on lecker.de and tried it immediately. It’s hard to close the box and put it back to the kitchen cabinet. Try it yourself – it’s quite easy!<\/p>\n

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Hazelnut Cookies<\/div>\t
2014-02-02 17:20:10<\/div>\t\t
Serves 70<\/div>\t
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Write a review<\/div>\n\t\t<\/div>\t\t
Save Recipe<\/a><\/div>\t\t
Print<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
40 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
25 min <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
1 hr 20 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
40 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
25 min <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
1 hr 20 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t\t
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Pastry<\/div>\t\t\t
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  1. 7.3 oz wheat flour<\/li>\t\t\t\t
  2. 1 teaspoon baking-powder<\/li>\t\t\t\t
  3. 3.6oz sugar<\/li>\t\t\t\t
  4. 1 bag vanilla sugar, 1 dash salt<\/li>\t\t\t\t
  5. 4.4oz cold butter<\/li>\t\t\t\t
  6. 1 egg size M<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Topping<\/div>\t\t\t
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    1. 3.6oz marzipan paste<\/li>\t\t\t\t
    2. 7.3oz ground hazelnuts<\/li>\t\t\t\t
    3. 3.6oz each chopped and slized hazelnuts<\/li>\t\t\t\t
    4. 7.3oz Cr\u00e8me fra\u00eeche<\/li>\t\t\t\t
    5. 3.6oz sugar<\/li>\t\t\t\t
    6. 2 bags vanilla sugar<\/li>\t\t\t\t
    7. about 3.6oz dark chocolate coating<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Instructions<\/div>\t\t\t
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      1. Cover baking sheet with parchment paper<\/li>\t\t\t\t
      2. Preheat oven at 350\u00b0F<\/li>\t\t\t\t
      3. Pastry<\/li>\t\t\t\t
      4. Blend flour, baking powder, sugar, vanilla sugar, salt, butter cut in bits and egg with the kneading hooks of your kitchen machine.<\/li>\t\t\t\t
      5. Remove pastry from bowl, shortly knead with your hands and roll out on lightly floared surface until size of baking sheet reached. Place pastry on baking sheet carefully und then pierce several times with a fork.<\/li>\t\t\t\t
      6. Topping<\/li>\t\t\t\t
      7. Pluck marzipan paste into a bowl, add nuts and mix well.<\/li>\t\t\t\t
      8. Make Cr\u00e8me fra\u00eeche, 3.6oz sugar and 2 bags vanilla sugar boil in a small pan, pour over nuts and stir in thoroughly with kneading hooks.<\/li>\t\t\t\t
      9. Spread nut paste on top of the pastry and put in the oven at 350\u00b0F for about 25 minutes.<\/li>\t\t\t\t
      10. Cut cookiesstill warm into 35-40 squares first. Then cut out triangles with a small knife. Leave them on parchment paper while cooling.<\/li>\t\t\t\t
      11. Melt chocolate in a bain-marie and dip one corner of each cookie into it. Let dry on a baking grid<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        Notes<\/div>\t\t\t
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        1. If you like, you can spread some apricot jam on your pastry before adding the nut paste<\/li>\t\t\t\t
        2. In some regions these cookies are cut in hash keys and you may dip them into white chocolate as well.<\/li>\t\t\t\t
        3. Without coating you may freeze your cookies and dip them into chocalte before serving then.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
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