Baking Nougat Coins

I bake today: Baking Nougat Coins




Preparation: 60 minutes (incl. cooling time)
Cooking time: 90 minutes
Total time: 2 hours & 30 minutes
Category: Baking Recipes, Cookie Recipes, Christmas Bakery
Our Recipe Rating:

Baking Nougat Coins

Baking Nougat Coins

Ingredients for about 30 Nougat Coins:

…for the shortcrust pastry:

• 200 grams of flour
• 100 grams of cold butter
• 100 grams of sugar
• 1 egg
• 50 grams of ground hazelnuts
• 1 sachet vanilla sugar
• A pinch of salt

…other ingredients:

• 125 grams sliceable nut-nougat-mass
• 150 grams milk chocolate

Kitchen Helper/Gadgets:

• Mixing bowl
• Baking sheet + baking paper
• Cling film
• Piping bag or kitchen syringe
• Small pot to melt the nut-nougat-mass
• Pot + suitable bowl for the double boiler

Instructions:




…for the shortcrust:

Combine flour, cold butter, sugar, 1 egg, ground hazelnuts, vanilla sugar & a pinch of salt in a mixing bowl & knead with your hands for about 3 – 4 minutes until a smooth shortcrust. Halve the shortcrust once with a knife & form each half into a roll of about 3 centimeter thickness on a lightly floured surface. Wrap the dough rolls into cling film and store in the fridge for about 45 – 60 minutes.

…for the nougat coins:

Preheat the oven to 180°C (top/bottom heat). Line 2 baking sheets with parchment paper.

Get the shortcrust rolls out of the fridge & cut into 0,5 centimeter thick slices. Place the dough slices with some space between each other on the prepared baking sheets. Lay a second baking paper over the dough slices & carefully press them flat with the bottom of a glass or cup until a thickness of 2 – 3 millilimeters.




Remove the second parchment paper & bake the sheets successively in the preheated oven for about 13 – 15 minutes, then get the cookies out of the oven and allow to cool completely.

…for the nut-nougat-mass:

Meanwhile, heat up a small saucepan over low heat and melt the nut-nougat-mass while constantly stirring. Then pour the melted nut-nougat mass into a piping bag or kitchen syringe with small round spout.




Centrally squirt a small dab of nougat mass onto half of the cooled cookies, then slightly press a second cookie carefully on the nougat mass, then allow the nougat to cool.

…for the chocolate garnish:

Melt 150 grams of milk chocolate over a double boiler. Dip the cooled nougat coins up to half into the melted chocolate, drain & allow to cool completely on baking paper or a wire rack.

Have fun baking!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):