Cookies with a nut filling If you have a nut butter in your fridge, it's time to apply it! The praline prepared according to this recipe can be stored both in the refrigerator and in the freezer. Before use, it is necessary to unfreeze it to make it more convenient to spread on the dough. Also it is possible to freeze cookies in the form of a semi-finished product - to make a dough, to cut and freeze. Thus, to the arrival of guests you will always have something to surprise them with. This recipe produces about 50 biscuits.
Ingredients:- Flour, wheat 400 g
- Cinnamon powder 1 tsp.
- Soda 1 tsp.
- Butter 110 g
- Sugar 25 g
- Eggs chicken 3 pcs.
- Vanilla extract 5 ml
- Water 80 ml
- Hazelnut 150 g
- Almond 150g
- Sugar powder 250 g
- Olive oil 10 ml
- Step 1 We will need: flour, sugar, softened butter, egg yolks, vanilla extract (1 tsp), nuts, powdered sugar.
- Step 2 To prepare the nut paste, preheat the oven to 200 ° C. Lay the nuts on a baking sheet covered with parchment paper. Bake for 10 minutes.
- Step 3 Then transfer them to a pan and keep them on medium heat, gradually adding sugar powder and stirring, as it melts and the nuts are covered with caramel.
- Step 4 On the oiled sheet of parchment paper, spread the nuts into the caramel. Allow to freeze completely and break into pieces.
- Step 5 Grind the nuts into small crumbs, adding 10 ml of olive oil.
- Step 6 Next, use a submerged blender and whisk the resulting crumb into a thick paste.
- Step 7 Sift the flour, cinnamon, soda and salt.
- Step 8 Whip butter and sugar until creamy consistency, add one yolk, then vanilla extract.
- Step 9 Add the dry ingredients to the oil mixture, knead the soft dough, adding a little water. Wrap it in a food film and put in the refrigerator for 30 minutes.
- Step 10 Divide the dough into convenient small pieces. Roll it into a rectangle 0.3 cm thick and grease the praline nuts.
- Step 11 Fold the dough stuffed with rolls and cut the biscuits thickness of 0.5 cm.
- Step 12 Place the cookies on a baking sheet covered with parchment paper and refrigerate for 30 minutes. Then bake in a preheated oven for up to 180 ° C for 15 minutes.