Hazelnut Cookies

Separate the egg and briefly whisk the egg white.

Quickly knead the butter, flour, ground hazelnuts, powdered sugar and egg yolk in a bowl into a smooth dough.

Shape the dough into a roll about 3 cm in diameter.

Chill the dough roll in the refrigerator for about 30 minutes.

Preheat the oven to 180 °C fan (conventional oven: 200 °C) and line a baking sheet with parchment paper.

Brush the chilled roll all over with the beaten egg white, roll it in the chopped hazelnuts and cut into slices about 1/2 cm thick. Place the slices on the sheet with some space between them.

Bake the cookies for about 10 minutes and then let them cool on a wire rack.

Carefully melt the nougat and spread it on the cooled cookies. Allow to set.