Autumn leaf cookies with hazelnuts and spices

Name: autumn leaf cookies with hazelnuts and spices
Cook time: 50 min
Total time: 395 min
Yield: 10
Cuisine: American
Ingredients: 40 g hazelnuts; 135 g wheat flour extra to pollinate; 250 g powdered sugar; 7 g vanilla sugar; 2 tl ground cinnamon; 1 tl ground cardamom; 125 g unsalted butter or margarine; 5 g cocoa powder; 60 g protein; 1 tl water; 2 tl yellow dye; 2 tl red dye

Cookies made from hazelnuts, cinnamon, cardamom and cocoa.

Ingredients

Kitchen Stuff

1 food processor
1 baking paper
1 skewer

Directions

Grind the hazelnuts finely in the food processor. Add the flour, powdered sugar, vanilla sugar, cinnamon and cardamom.
Cut the butter into cubes and add too. Let the machine run (briefly) until a crumbly dough has formed.
Form a loaf of bread and pack in cling film. Let rest for ½ hour in the refrigerator.
Preheat the oven to 170 ° C.
Roll the dough out on a floured sheet to a piece of ½ cm thick.
Fold a piece of parchment paper double and draw a half maple leaf from the fold with a pencil. Cut it out and unfold it. Then you have the shape of a whole maple leaf.
Place this shape on the dough and cut out the shape. Repeat until you have 10 leaves.
Place the dough leaves on 1 or 2 baking sheet covered with parchment paper and bake for 12-15 minutes until done. If the edges turn golden brown, the cookies are ready.
Allow the cookies to cool to room temperature in 1 hour.
Put 50 g of icing sugar in 3 bowls and 25 g of icing sugar and cocoa in a fourth bowl.
Add 20 g of protein to the cups with powdered sugar only and stir into a smooth glaze.
Add the water to the tray that also contains cocoa and if necessary add a little more in order to get a nice thick and dark glaze.
Add half of the yellow color to yellow for a glaze.
Add the rest of the yellow dye and a few drops of red dye to orange glaze to another bowl of glaze.
Add the red dye and the rest of the cinnamon to the last bowl for a reddish-brown glaze.
Fold parchment paper 3 corns (piping bags) and fill them with red, orange and yellow glaze.
Draw a line with red glaze on the outer edge of a biscuit. Fill up with 1 cm red glaze, inside orange and inside yellow.
Take a skewer a few times through the glaze from the middle to the outside of the cookie.
Dip the tip of a skewer into the cocoa glaze and draw the leaf veins with it.
Decorate the rest of the cookies. Leave to dry for 4 hours.

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Nutrition

345Calories

Sodium5% DV120mg

Fat20% DV13g

Protein6% DV3g

Carbs18% DV53g

Fiber4% DV1g

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