Yeah, okay, actually it's not Nadine's Nougat Cookies but Brigitte's, because the recipe for it from a Brigitte Cookie magazine several years ago, just like the following recipe for cashew toffees. They have these cookie magazines each year, but these two recipes are my absolute favorites and almost always when I can choose a recipe for a cookie-baking sessions with girlfriends, I make the nougat cookies or cashew toffees ... and usually both!
I slightly modified the Brigitte recipe, see below.
Ingredients for 60 pieces:
125 g butter or margarine
100 g sugar
250 g flour
1.5 tsp cinnamon
1 tsp baking powder
200 g hazelnut nougat
100 g of whole milk chocolate coating
2 tbsp hazelnut brittle
Nutrition information per piece: 55 calories, 3g fat, 6g carbs, 1g protein
Prepare a pastry from the ingredients from butter to baking powder (i.e., mix everything, using the dough hook of the hand mixer and then knead by hand). Place the dough in a breakfast bag and put it into the fridge for at least 30 minutes. Cut the nougat into 60 small cubes, eg 6 x 10. Also cut the dough into 60 equal parts.
Flatten a dough portion (sometimes you need a little flour, because the dough is very sticky), wrap the dough around a nougat cube, then shape the dough ball into an oval. Set the cookies on two baking racks lined with baking paper (each 5 x 6 pieces) and set the racks in a cool place for 30 minutes (I only do that when I have time, they keep the shape a little better then).
Preheat oven to 180°C, convection oven 160°C and bake the cookies 8 to 10 minutes. Melt the chocolate over hot water, allow to cool slightly, transfer to a pastry bag and decorate the cookies with it.
Sprinkle with brittle and let them dry... enjoy them yourself or share with nice people - that's up to you! ;-)