Preparation
- Roughly chop the nuts, mix with Panko Breadcrumbs and fry in a pan without oil until golden brown. Transfer to a bowl and leave to cool.
- Break the chocolate into pieces, heat the milk and melt the chocolate in it while stirring.
- Beat the butter and sugar until fluffy. Add the eggs, salt, coffee liqueur and melted chocolate and stir in. Fold in the nuts and panko. Mix the flour with the baking soda and stir into the batter. Chill the dough for approx. 15 mins.
- Preheat the oven to 180°C top/bottom heat.
- Line a baking tray with baking paper. Using a teaspoon, scoop out small portions and place on the baking tray with a little space between them (they will still spread slightly). If necessary, use your fingers to shape them a little more round.
- Bake on the middle shelf for 8-10 minutes. Then leave to cool on a wire rack.
- Heat the nougat in a bain-marie, place 2 cookies together with a dollop of nougat and chill.
- In the meantime, melt the couverture in a bain-marie. Dip the cookies about halfway into the couverture, place on baking paper and leave to dry completely.
- Store in a tin in a cool, dry place.
The recipe for 4 portions makes approx. 65 pieces.
