For the nougat cookies, roast the hazelnuts in the oven at 180°C for about 15 minutes. Then simply rub off the shells by hand and grate the nuts in a food processor. This effort is definitely worth it compared to ready-bought grated hazelnuts. A wonderful smell and taste!
For the dough, crumble flour with butter and quickly knead with the remaining ingredients to form a shortbread dough. Wrap in plastic wrap and let rest in the refrigerator for about 1 hour.
Roll out the dough on a floured work surface until evenly thin and cut out triangles with a cookie cutter.
Bake in the preheated oven at 180°C for about 12 minutes.
When cool, assemble with jam. Dip the tips of the triangles in soft chocolate icing and let the nougat cookies dry on a wire rack.
Preparation Tip:
Very big sweet tooth can sweeten the Nougateckerln recipe even more by sticking the Eckerln together not with jam but with a nougat cream.
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