For the dough
- 1 cup (220g) butter, softened
- 3/4 cup (170g) brown sugar
- 1 vanilla pod
- 1/2 tsp. salt
- 2 eggs (medium)
- 2 1/2 cups (320g) all-purpose flour
- 1 tsp. baking powder
For the decoration
- 1 cup (130g) hazelnuts, chopped
- 1/2 cup (60g) ground hazelnuts
- 7 oz. (200g) nougat
- 3.5 oz. (100g) semi-sweet chocolate coating
- Split the vanilla pod lenghtwise and remove the seeds. Add butter, sugar , vanilla seeds and salt to a large bowl and mix until light and fluffy. Add the eggs one at a time and mix well after each addition. Sift the flour and baking powder into the bowl and knead until you get a smooth dough. Wrap the dough in plastic wrap and let cool down in the fridge for 1 hour.
- Preheat the oven to 350˚F (180°C). Line two baking sheets with baking parchment. Mix the chopped and gound hazelnuts in a small bowl. Take the dough out of the fridge and form into a long roll and cut off small pieces of the same size. With wet hands (the dough is sticky) form small balls – size should be between a cherry and a walnut. Roll these balls in the hazelnut mix and place them with enough space inbetween on the baking sheets. With the back end of a wooden spoon make a small hole into the balls. Bake for 12-14 minutes. If the holes dissapeared (happens if the dough is too soft) during baking, carefully press again a hole with the wooden spoon in the cookies. Let cool on a wire rack.
- Warm the chocolate coating and the nougat in seperate bowls and fill into two piping bags. Place a small amount of nougat in every hole on the cookies and then sprinkle the melted chocolate on top. Let dry completely before storing in a tin box.
- Enjoy baking!