Nougat cookies like these hazelnut wreaths are some of the prettiest cookies you can put on a Christmas tray. A buttery, thick-cut ring is topped with creamy hazelnut nougat, pressed with nuts and dipped in glossy chocolate.
The base is a thicker rolled dough that stays pleasantly tender after baking. Once the rings are cool, a velvety nougat cream is piped around each one and whole hazelnuts are pressed in. The nougat here is German-style hazelnut nougat (Nuss-Nougat), a soft chocolate-hazelnut paste sold in blocks, not the white chewy candy known as nougat in the US. Then each wreath is dipped in dark chocolate.
Ingredients
For the dough
- 3 1/4 cups (400 g) all-purpose flour
- 1 teaspoon baking powder
- 1 egg
- 1/2 cup (100 g) granulated sugar
- 3/4 cup plus 2 tablespoons (1 3/4 sticks, 200 g) cold unsalted butter, cut into pieces
- 3 tablespoons heavy cream
- all-purpose flour for dusting the work surface, as needed
For the nougat cream
- 1 lb (450 g) hazelnut nougat (soft German-style Nuss-Nougat or gianduja)
- 2 tablespoons butter
For finishing and decorating
- whole hazelnuts or sliced almonds, to taste
- 14 oz (400 g) dark chocolate coating or melting chocolate
- chocolate-coffee glaze for drizzling, optional
Instructions
- In a large bowl, combine the flour and baking powder, then add the sugar, whole egg, cold butter cut into pieces and the heavy cream. Work into a smooth, firm dough with your hands or a mixer, wrap it in plastic wrap and refrigerate for 1 to 2 hours.
- Roll the rested dough out on a lightly floured surface to about 3/8 inch (1 cm) thick. Cut out rounds with a 3 1/4-inch (8 cm) round cutter or a glass, and cut a smaller hole in the center of each with the narrow end of a piping tip.
- Place the rings carefully on a baking sheet lined with parchment paper. Bake in an oven preheated to 340°F (170°C) (top and bottom heat) for 5 to 8 minutes, until the edges are only very lightly golden. Let the rings cool completely on the sheet.
- Put the nougat and butter in a suitable bowl and warm in the microwave for about 30 seconds, just until slightly softened. Then stir with a wooden spoon or in a food processor until you have a smooth, fluffy cream.
- Fill a piping bag with the cream and pipe an even layer around the whole ring of each cookie. Immediately press whole hazelnuts or sliced almonds firmly into the cream.
- Melt the chocolate coating in a double boiler or according to the package directions. Hold each wreath by the plain dough bottom and dip the nougat-and-nut top into the chocolate. Set them on parchment paper and let the chocolate set completely. If you like, finish with thin lines of coffee-chocolate glaze.
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Tips for Perfect Nougat Cookies
- Roll the dough to a full 3/8 inch (1 cm). Thick rings stay tender and carry the heavy nougat topping well.
- Warm the nougat only briefly in the microwave. If it gets too hot and runs, let it stand at room temperature until it thickens to a pipeable cream.
- Press the nuts in right after piping, while the cream is still soft.
- Cannot find block nougat? Look for German hazelnut nougat (Nuss-Nougat-Masse) or gianduja in specialty stores or online. A soft chocolate-hazelnut spread will give a softer topping that may not set as firmly.
Frequently Asked Questions (FAQ)
How should I store the finished nougat cookies, and how long do they keep?
Arrange them in an airtight tin and keep them in a cool, dark place, where they stay fresh for 1 to 2 weeks.
What if the nougat cream is too runny when I pipe it?
If the nougat got too warm and is running, let it stand at room temperature for a while. It firms up by itself to a creamy, pipeable consistency.
Can I bake the rings ahead for Christmas?
Yes. Bake and cool the plain rings, store them airtight, and pipe, decorate and dip them within a few days of serving.
Can I use another nut?
Whole hazelnuts or sliced almonds both work. Keep in mind that the nougat already contains hazelnuts, so these cookies are not nut-free.
Are these good for a cookie exchange?
Yes. Once the chocolate is fully set, pack them in a single layer or between sheets of parchment so the topping stays intact.
The recipe is based on a version by Alexandras Food Lounge, adapted by the We Cook With Love team.
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