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Shortcrust

Nougat Kipferl

 


Ingredients: Shortcrust Nougat Kipferl

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  100g softened butter
200g nougat
1 egg
1 pack vanilla sugar
pinch of salt
300g flour
1/2 tsp. baking soda
50g chocolate icing
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Recipe:
 
Knead the butter with the nougat. Blend with the egg, vanilla sugar and the salt. Sift the flour with baking soda and knead into the butter mixture. Form a ball with the dough, wrap it in cellophane and let chill for an hour in the fridge. Preheat the oven to 180C.


Make a long roll out of the dough and cut it into about 40 pieces 6cm each.
Form the pieces into small rolls with pointy tapering ends; bend these into crescents and place them on a lined baking tray. Bake the cookies for 12 min. and let them cool on a cooling rack. Melt the chocolate icing and dip the ends of the cookies in the chocolate. Let dry on a cooling rack.


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Shortcrust Nougat Kipferl Butter:100 g
Nougatmasse:200 g
Ei:1 stk
Vanillinzucker:10 g
Salz:0.1 g
Mehl:300 g
Backpulver:3.5 g
Schokoladen-Fettglasur:50 g
2017-12-12 Leckeres Nougat Kipferl 4.00 1 Serving size: 1 Keks Fat per serving: n/a