Preparation time: 60 minutes * without refrigeration time Cooking time: about 10 minutes per cookie sheet Keeps for about 3 weeks in tightly sealed cans

Ingredients:
Approximately 40 pieces
For the dough:
300 g wheat flour * 1 level tsp garam masala (Indian spice mix) * 80 g powdered sugar * 1 pinch salt * 1 egg yolk (size M) * 200 g butter

For the filling:
150 g * 7 tablespoons hazelnut puffed amaranth, (available in health food or organic shop) maybe 1 tablespoon icing sugar for dusting

Method:
For the dough with flour, garam masala mix in a mixing bowl. Add remaining ingredients and whisk with dough hook to work with first briefly at the lowest, well then at the highest level. Then knead on a lightly floured work surface briefly into a dough. Place the dough in cling film wrapped set 1-2 hours in the refrigerator.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

Knead the dough briefly and roll out thick portions on lightly floured surface 3-4 mm. With a cookie cutter flowers (4-6 cm diameter) cut out. The scraps together again knead, roll out again and cut out other flowers - so many times until the dough is used up.

The flowers on baking sheet (covered with parchment paper) place. It can be some distance between the flowers.

the baking sheets in succession move (along with hot air) in the preheated oven. The flowers about 10 minutes until each baking sheet .

The flower with the baking paper from the baking sheets to cool on cake racks and pull can.

For the filling:
cut into pieces of hazelnut. The nougat pieces in a small saucepan over low heat in a water bath with stirring to melt. Add the amaranth and stir.

place, half of the flowers on the back with the nougat-mass amaranth coat. The remaining flowers to place cookies with the back and press down lightly. The filling can be determined. The flower cookies as desired dust with icing sugar.

Biscuits with amaranth flowers