Nougattaler

For the nougat thaler, cream butter and sugar with the whisks of a mixer. Gradually add salt, eggs, flour and cinnamon and mix to a smooth dough.

Line baking sheets with parchment paper. Fill the dough into a piping bag with a small nozzle (No. 4) and pipe about 140 doughnut-sized spots onto the baking sheets.

Bake in the preheated oven at 150 degrees on the middle shelf for 12-15 minutes. Allow the cookies to cool.

Heat the nougat briefly while stirring and fill into a piping bag with a small nozzle (No. 4). Pipe a dot on the smooth side of half of the biscuits, place the other biscuits on top and press down lightly to smooth.

Coarsely chop cooking chocolate and melt and temper in a warm water bath. Twist a piping bag made of baking paper. Pour cooking chocolate into it and pipe narrow lines onto the nougat thalers.

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