Quietly trickles the snow,
still and rigid rests the lake,
The forest shines like Christmas,
rejoice, Christ Child is coming soon. *
It is already very Christmassy and the second Advent is already over. Actually, just the right time to bake cookies.
So today we have a new recipe for you: Nougat buttons with whole wheat flour.
- 150 g wholemeal spelt flour (freshly ground with your
Salzburg grain mill
- 50 g ground hazelnuts**
- 50 g sugar
- 2 packages vanilla sugar
- 1 pinch of salt
- 1 egg yolk
- 140 g butter
- 130 g nougat
First, warm the butter a little and cream it with the sugar, vanilla sugar and salt. Then add the whole wheat flour, ground nuts and egg yolk and knead well together. The dough should now be wrapped in foil and chilled in the refrigerator for about 2 hours.
Then preheat the oven to 200°C convection oven. Now form two larger rolls from the dough and cut each into about 20 slices. Form balls from the dough slices and place on baking sheets lined with parchment paper. Then, using the handle of a wooden spoon, press small depressions into the balls and bake for 10-12 minutes. While the cookies are cooling, stir the nougat in a water bath until smooth. Finally, fill the cookies with the soft nougat. Your nougat buttons are ready!
The team of Salzburger Getreidemühlen wishes you a wonderful and sensual Advent season!
P.S. If you’re in the mood for baking, here’s another recipe for wonderful vanilla crescents >>
*Silently trickles the snow by Eduard Ebel
** Never Oil-containing with the grain mill!
That was: Nougat buttons with wholemeal flour
And for our english speaking customers, here is the recipe for
wonderful vanilla cookies >>