*24Nougatplaetzchen

Nougatplätzchen

Nougatherzen are a delightful fusion of rich hazelnut and decadent chocolate, encapsulated within a single cookie. This delightful sandwich treat effortlessly combines these flavors into a divine creation.
Crafting this sandwich cookie is a breeze, and its taste is simply exquisite!
Savor the indulgence by pairing this cookie with a comforting glass of milk or alongside a steaming cup of coffee.
This particular cookie holds a special place in my heart as one of my cherished favorites!
Now, a note of distinction: it's essential not to confuse the nougat used in Nougatherzen with the conventional understanding of nougat. German Nougat brings forth its unique essence and differs significantly from the widely known nougat.
Should you wish to delve into making your own Nougat for this delightful treat, I've included a recipe at the bottom of this page for your convenience: 👇

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Nougatplätzchen Recipe

PDF RECIPE

Makes 28 cookies

Ingredients:

150g soft unsalted butter
80 g sugar
1 egg
200 g All-Purpose flour
100g ground hazelnut (or almonds)
½ tsp baking powder
1 pinch salt
2 tsp instant espresso powder

To fill:

200g nougat or milk chocolate

Instructions:

In a large mixing bowl we add all of the ingredients and mix until a uniform dough is formed.
Knead the dough if necessary and shape into a dough ball.
Wrap the dough ball into plastic and refrigerate the dough for a minimum of 30 minutes.
On a floured counter roll the dough out, remember this cookie is a sandwich cookie so do not roll the dough out too thick.
Place the cookies on a parchment paper covered cookie sheet.
Preheat the oven 350F.
Bake for 10-12 minutes and let them cool on a cooling rack.
In a double boiler melt some nougat or milk chocolate. If using Hazelnut Chocolate Spread you do not need to heat it.
Fill the cookies and place the top on.
These cookie swill last about 4 weeks.

German nougat, often referred to as "nougat" in Germany, is a sweet confection made primarily from sugar, nuts (commonly hazelnuts), and sometimes cocoa. It has a soft, smooth, and creamy texture, and it can be found in various forms, including bars, spreads, or as a filling in chocolates.
Here's a basic recipe for making German-style nougat at home:
Ingredients:

1 cup hazelnuts (skins removed)
1 cup granulated sugar
1/2 cup powdered sugar
1/4 cup cocoa powder (optional for chocolate nougat)
2 tablespoons vegetable oil (if needed for consistency)

Instructions:

Preheat your oven to 350°F (175°C). Spread the hazelnuts evenly on a baking sheet and roast them for about 10-15 minutes until lightly browned and fragrant. Allow them to cool.
Once cooled, rub the hazelnuts with a clean kitchen towel to remove the skins as much as possible. It's okay if there are some remnants of the skin left on the nuts.
Grind the roasted hazelnuts in a food processor until they form a smooth paste. This process may take several minutes and may require occasional scraping down the sides of the processor.
In a separate saucepan over medium heat, melt the granulated sugar until it turns into a liquid and starts caramelizing. Be cautious not to burn the sugar.
Once the sugar reaches a golden brown color and a syrupy consistency, remove it from heat and carefully mix in the hazelnut paste. Stir continuously until well combined.
If you're making chocolate nougat, add cocoa powder to the mixture and stir until fully incorporated.
Transfer the mixture to a heatproof container or mold lined with parchment paper. Smooth out the top with a spatula.
Allow the nougat to cool and set at room temperature for several hours or overnight.
Once set, cut or shape the nougat into desired portions.

Note: If the nougat is too thick or dry, you can add a small amount of vegetable oil while mixing to achieve a smoother consistency.
Homemade German nougat can be enjoyed on its own, used as a filling for chocolates, or spread on bread or crackers. Adjust the sweetness or cocoa content according to your taste preferences.