Ingredients
125 g butter or margarine, softened
1 dl Dansukker Icing Sugar
2 tbsp Dansukker Vanilla Sugar
1 egg yolk
3 dl plain flour
1/2 tsp baking powder
Filling
50 g hazelnut paste (Odense Nougat)
25 g walnuts, chopped
1 tbsp dark rum
Decoration
50 g hazelnut paste (Odense nougat)
Instructions
Beat the butter or margarine, icing sugar and vanilla sugar until light and fluffy. Add the egg yolk. Combine the flour and baking powder and work into the mixture. Refrigerate for 1 hour.
Melt the nougat in a bowl over a pan of hot water. Add the nuts and rum. Refrigerate until set. Then shape the mass into 25 balls.
Shape the dough into a sausage and cut it into 25 slices. Place a nougat ball on each slice of dough and fold it up around the nougat ball. Place the cakes on a parchment-lined baking sheet and bake in the centre of the oven for about 20 minutes at 160 °C, hot air oven 140 °C. Leave to cool on a wire rack.
Put the nougat in a plastic piping bag and tie a tight knot in the end. Place the bag in a bowl of hot water until the nougat has melted. Cut off the tip of the bag and pipe the nougat over the cakes.
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