Nut Ghost Shortbread

Rating: 3.77 / 5.00 (30 Votes)

Total time: 1 hour


For tuning:


Cream butter, sugar, vanilla sugar and yolks with salt in a bowl, mix in remaining ingredients by hand and knead into a slightly softer dough. Form this into 2 to 3 cm thick rolls, cover with cling film and let rest in the refrigerator for about 2 hours. Cut dough rolls into thin slices. Since the dough will spread, place the slices on a prepared baking sheet with a little more space between them and bake in a preheated oven at 165 to 175 °C for 12 to 14 minutes under supervision. Dip the tops of the finished cookies in light or dark chocolate icing and roll in hazelnuts or almonds. Variation: Heat the fondant (see recipe) in a bain-marie or briefly in the microwave, season with nut schnapps and dip half of the cookies in it.

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