Name: Nuss Ecken Mit Zimt Nut Corners With Cinnamon
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 24 cookies
Cuisine: German
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 cup cold unsalted butter, cut into small pieces; 1 large egg; 1 tsp vanilla extract; Pinch of salt; 1 cup ground walnuts or hazelnuts; 1/2 cup granulated sugar; 1 tsp ground cinnamon; 2-3 tbsp rum or milk; 1 cup powdered sugar; 2-3 tbsp milk; 1/2 tsp almond extract

Instructions

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter pieces and use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
Add the egg and vanilla extract to the dough mixture. Gently knead the dough until it comes together and forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
In a separate bowl, mix together the ground nuts, sugar, cinnamon, and rum or milk to create the filling. Set aside.
Remove the dough from the refrigerator and divide it into two equal portions. Roll out each portion into a rectangle about 1/4 inch thick.
Spread half of the nut filling evenly over each rectangle of dough, leaving a small border around the edges. Starting from one side, carefully roll the dough into a log, enclosing the filling inside.
Using a sharp knife, slice the rolled dough into 1-inch pieces. Then, cut each piece diagonally to create triangular-shaped cookies.
Place the nut corners on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until lightly golden.
While the nut corners are baking, prepare the glaze by mixing the powdered sugar, milk, and almond extract in a small bowl until smooth.
Once the nut corners are baked and slightly cooled, drizzle the glaze over the top of each cookie. Allow the glaze to set before serving.

Ingredients

Instructions

Nutrition Facts

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