Here’s how to do it, first roast the almonds, let them cool and then grind them finely.
Then knead the ingredients up to and including the egg yolks into a shortcrust pastry, wrap it up well and chill it for approx. 5 – 10 minutes.
No longer, it will then become very hard and you will have to knead it softly again
Now form even rolls of around 2 cm in diameter. Cut off hazelnut-sized pieces and roll them into a ball in your hand. Now place them on a baking tray lined with baking paper. Use a wooden spoon to make a hole in the middle of the balls, but not too deep.
Then bake these balls with the hole in the oven preheated to 170 °C for around 15 minutes. Afterwards they will still be soft and crumbly, but will firm up when they have cooled down! So just let them cool down on the baking paper, then none of them will break!
Then for the filling, melt the chocolate coating, palm oil and nut paste together and stir until smooth. Allow this mixture to cool until it is just a little warm. Then stir in the Nutella with the mixer.
Let it firm up so that the mixture no longer runs. Fill into a piping bag with a slightly larger nozzle and pipe a rosette onto each cookie, then allow to set completely, preferably in a cool place.
Meanwhile, melt the nut icing, preferably in a container that is tall rather than wide in a water bath, then dip the now set cap tips upside down quite deeply into the icing. Finally, let them dry on baking paper.
Hello everyone, if you like the recipe, please leave a comment.
Cap tips, wonderfully delicious. Enjoy your meal
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