December 20th, 2012

Tender Hazelnut Bars

zarte haselnussstangen

There was a small Booklet with cookie recipe in the Magazine Landlust in the November/December Issue. I fell in love with the recipe they put on the cover “tender hazelnut bars” – and so it was on top of my mental “have to try” list for Christmas baking this year.

The cookies are easy to made, you just have to form finger thick strands and cut them into 5 cm pieces. And for decorating the cookies with some chocolate stripes, they are put close to each other, so that there is no gap between them. To pipe the chocolate on all them is then easily done.

I like the Cookies very much. They are simple, but delicious– no spices will overpower the taste of hazelnuts here. And that is the magic of these cookies, they just relay on the quality of their ingredients. A perfect addition for my christmas cookie plate!

Tender Hazelnut Bars

Dough

  • 200g flour Type 405
  • 200g hazelnuts, grounded
  • 10g cacao
  • 100g sugar
  • 200g cold Butter
  • 1 Pinch Salt
  • a little bit Water

Decoration

  • 50g coverture

Knead all ingredients to a homogenous dough. Chill the dough for one hour in the fridge.

Now roll the dough into fingerthick strands and cut them into pieces of 5 cm. Bake at 180°C for 12 – 15 cm.

After the cookies are cooled, put  them close to each other, so that there is no gap between them. Melt the coverture and fill it in a piping bag with a small tip or in a freezer bag and cut one edge of the bag. Decorate the cookies now with chocolate stripes.

4 Responses t_on Tender Hazelnut Bars

  1. Philipp November 21st, 2013

    Super!

    Genau diese Plätzchen aus dem Landlust-Heft habe ich gesucht. Dank dem Bild habe ich sie in der Bildersuche sofort erkannt. Danke für das Einstellen des Rezepts! 🙂

    Viele Grüße
    Philipp

    Reply
  2. Isabell January 14th, 2013

    ja die sehen wirklich gut aus, ich mag alles was mit Nuss ist sowieso besonders gerne und diese Stangen hören sich einfach nur zu gut an. Die werde ich mir gleich speichern, danke für das Rezept.
    Liebe Grüße
    Isabell

    Reply
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