Cutting out the cookies
Preheat the oven to 160 °. Cover the baking tray with baking paper. Prepare the shortcrust dough and llet it chill in the fridge. Roll out the dough and cut out the cookies. One half should be with, the other half without a hole.
Nougat bells
Filling and icing
1 glass
of nutella
150g
couverture chocolate
50g
coconut oil/coconut fat
100g
icing sugar
200g
butter or margarine
300g
flour
1 pinch
of salt
1
egg
1 small package
vanilla sugar
100g
1 piece
energy
1839 kJ
562 kJ
439 kcal
134 kcal
fat
27 g
8.5 g
saturated_fat
17 g
5.4 g
carbs
40 g
12 g
sugars
20 g
6.2 g
protein
6.2 g
1.9 g
salt
0.4 g
0.1 g
Nougat bells
description & times
Nougat bells are assembled shortbread biscuits filled with hazelnut cream. One-third of each cookie gets dipped in chocolate icing.
Letting them bake
Place the biscuits on a prepared baking tray and bake them the oven for eight to ten minutes. Heat the chocolate in a water bath, add coconut oil and carefully stir it with the spoon spine. The glaze should stick smoothly the back of the spine and must not run off.
Spreading the filling
Stir the hazelnut cream until it's smooth, pour it into an injection bag and apply the cream to the biscuits.
Assembling the cookies
Place the tops on the biscuits and press them together gently.
Glazing the biscuits
Dip the biscuits one-third-deep into the glaze and wipe them off carefully at the edge of a bowl.
Letting them drip and dry
Place the biscuits on a glazing grid and let them dry.
Nougat bells
Once the glaze is firm, stack the nougat bells in a cookie jar where they can be stored for up to four weeks.
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