Monday, 17 December 2012

The date for dates.

I was making marzipan-filled dates yesterday and thought that I could blog the instructions today... and then I remembered that I did exactly that last year. (To be really precise, 363 days ago.)

So instead, you get another cookie recipe... one for really delicious nougat-filled spritz cookies.

You will need 225 g of butter, 100 g powdered sugar, 1 pack (= 8 g) of vanilla sugar, 2 egg yolks, a generous pinch of cinnamon, 230 g flour, 40 g cacao, 1 teaspoon (leveled off) of baking powder, and German or Viennese style nougat for the filling.

Beat the butter until soft and creamy, and beat in powdered sugar, vanilla sugar, egg yolks and cinnamon; blend together flour, cacao and baking soda and gradually mix in the mixture. Fill into a spritz biscuits contraption and spritz it onto a baking sheet (I use silicon baking mats instead of greasing the sheets).

Bake at about 175°C for 6-7 min (hot-air fan oven). Let the cookies cool, then stick two each together with warmed nougat.

Hide well until they may be eaten.

(Thanks to Phiala's comment, I now know that the German nougat might not be as common in other countries as here. If a German says "nougat", it almost always refers to that hazelnut-or-almond-and-chocolate confection, and a recipe will be in tomorrow's blog post.)


Phiala said...

For bakers on other continents, how many grams is a "pack of vanilla sugar" and when you say "nougat" what do you mean?

Thanks! Since they're really delicious I'd like to be able to make them.

a stitch in time said...

Hah, thanks for pointing that out! I'll amend in the main text...

Plays with Fiber said...

Oo! I went back to the marzipan-filled dates and think I will try them for our baronial Yule. Thank you!

Anne/Branwen Scholastica