Bienetta Nutcracker Cookies

Caramelly, crispy, crunchy goodness! Make these easy Bienetta Nutcracker Cookies in a snap. 

Ingredients

Yield: 10 pieces, 10 cm in diameter

                Short Crust Pastry, as desired

400g        Hazelnuts, peeled

200g        Bienetta

                Chocolate Couverture, if desired

Instructions

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

1.) Bake short crust 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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