Nougat Cookies: Buttery Shortbread Wreaths Piped With Hazelnut Nougat and Dipped in Chocolate

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.