Preheat the oven to 150° C top/bottom heat.
50 g cold nut nougat
Shred 5 seconds / step 5.
80 g cold butter in pieces
1 pinch of salt
100 g flour
100 g ground nuts (e. g. hazelnut, almonds or walnut kernels)
50 g sugar
30 sec. / stage 5 to a shortcrust dough.
Roll the dough into a roll with a diameter of approx. 3 cm and cut off 1 cm wide slices.
Roll the dough pieces and do not form them into half moons and place them on a baking tray covered with baking paper.
Bake in the oven for about 20 minutes.
Allow to cool on the tray and sprinkle with icing sugar.
