Cookies

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
5 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 14
  • 100 g Butter
  • 1 egg (size M)
  • 1 TABLESPOON Milk
  • 50 g Hazelnut kernels with skin
  • 150 g Flour
  • 50 g crushed almonds
  • 125 g Sugar
  • 1 pinch Salt
  • 50 g flaked almonds
  • 50 g Chocolate drops
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Melt the butter in a small pot at low heat, take it down and let it cool down a bit. Whisk egg and milk in a bowl with a whisk. Stir butter into the whisked egg. Add the hazelnut kernels, flour, ground almonds, sugar, salt, flaked almonds and chocolate drops and knead well with the dough hooks of the hand mixer. Cover with foil and chill for approx. 30 minutes

  2. 2

    Shape into 14 talers (approx. 5 cm Ø) with your hands and place them not too tightly on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 14-16 minutes. Take out, let cool well and store in a cookie tin

  3. 3

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
210 kcal
CARBS
20 g
FATS
13 g
PROTEINS
4 g