Nougat Cookies

Mix the flour, finely ground hazelnuts and powdered sugar on the work surface (or in a bowl) and form into a mound.

Place the egg yolk in the center and sprinkle cinnamon and ground cloves over it.

Set the butter in small pieces around the edge and quickly knead everything into a smooth dough.

Wrap the dough in cling film and chill for about 60 minutes.

Preheat the oven: fan 160 °C (conventional 180 °C). Line a baking sheet with parchment paper.

Form hazelnut-sized balls from the dough and place them on the sheet with some space between them.

Press indentations into the balls with a floured wooden spoon handle.

Bake the cookies for 12–15 minutes and then let them cool completely.

Carefully melt the nougat, put it into a freezer bag and cut off one larger corner.

Pipe the melted nougat into the indentations of the cooled cookies, dust with powdered sugar if desired, and let set completely.