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Bienetta Nutcracker Cookies

Bienetta Nutcracker Cookies

Ingredients:

10 pieces, 10 cm in diameter

  Shortcrust Pastry, as desired
400 g Hazelnuts, peeled
200 g Bienetta (DRE 33518 6)
Chocolate Couverture, if desired

 

Instructions:

Baking temperature: approx. 200° C. Baking time: approx. 10 min.

1.) Bake shortcrust pastry lightly if desired.

2.) Put Hazelnuts in rings or silicone molds, sprinkle on Bienetta, and bake.

Tip: Garnish with chocolate couverture if desired. 

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