German Nougatstangerl Cookies
Indulge in the delightful charm of German Nougatstangerl Cookies, a classic festive treat that combines buttery, melt-in-your-mouth shortbread with the luscious filling of hazelnut nougat and a luxurious chocolate coating. These elegant sandwich cookies feature a perfectly tender dough, enhanced with the richness of real vanilla and egg yolks, creating a delicate base for the soft hazelnut nougat layer. Once assembled, the ends are dipped in velvety dark chocolate for a finish that is both decadent and visually stunning. Perfect for holiday celebrations, cookie exchanges, or anytime you crave a European-style dessert, these cookies are as flavorful as they are beautiful. With just 30 minutes of prep and a handful of pantry staples, you can create 30 irresistible treats that will elevate your baking game. Add a touch of sophistication to your dessert table with these show-stopping German cookies!
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 200 g Unsalted butter (cold, cubed)
- 100 g Granulated sugar
- 1 tsp Vanilla extract
- 2 Egg yolks
- 200 g Hazelnut nougat (softened)
- 200 g Dark chocolate (for coating)
- 1 tbsp Vegetable oil (optional, to thin chocolate)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a mixing bowl, combine the all-purpose flour, cold cubed butter, granulated sugar, and vanilla extract.
Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the egg yolks and knead gently until a smooth dough forms. Do not overwork the dough.
Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
After chilling, roll out the dough on a floured surface to about 3-4 mm thick.
Cut the dough into rectangular strips, approximately 5 cm x 1 cm in size, and place them on the prepared baking sheet.
Bake in the preheated oven for 12-15 minutes or until lightly golden. Let the cookies cool completely on a wire rack.
Once cooled, spread a thin layer of hazelnut nougat onto half of the cookies and sandwich them with the remaining cookies to form bars.
Melt the dark chocolate in a heatproof bowl set over simmering water or in short bursts in the microwave, stirring frequently.
If the chocolate is too thick, stir in the vegetable oil to thin it slightly for easier coating.
Dip the ends of the sandwiched cookies into the melted chocolate, allowing excess chocolate to drip off.
Place the cookies on a sheet of parchment paper and allow the chocolate to set completely before serving or storing.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 6 mg | 0% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 8.3 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 63 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
