Nougat Bambis

Mix butter, sugar and egg with the dough hook, sift flour, cocoa and 1 pinch of salt over it and knead into a smooth dough. Form into a ball and chill for 120 minutes. Roll out dough on a floured work surface to a thickness of three millimeters. Cut out bambis and place on a baking sheet lined with parchment paper. Bake in the heated oven on the second rack from the bottom at 180 °C (convection oven 160 °C) for eight minutes.

Warm the nougat slightly over a water bath. Spread on half of the cooled bambis. Leave out the legs. Place the other bambis slightly offset on top. Mix confectioner’s sugar with a few drops of juice of one lemon until smooth. Form in a piping bag with a small opening, paint eyes and dots on the bambis with it and dry the cookies well.

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