Nougat Biscuits

For the nougat biscuits, beat the egg whites until stiff, letting the sugar trickle in. Gently fold the hazelnuts and almonds into the beaten egg whites.

Fill the mixture into a piping bag with a smooth nozzle and pipe small heaps onto a baking tray lined with baking paper. Bake at 150 °C for approx. 20-30 minutes.

Spread nut nougat cream on the underside of 2 of each baked cookie and assemble. Dip one side of the cookies into the chocolate glaze.

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