...are Nougatkipferln. Sorry, I have no idea what they are called in English. They are very yummy, but damn hard to make - no matter whatever you try, the frigging dough breaks every five seconds or so. Which means, you can't roll it properly; you have to work with it like little kids work with wet sand... urgh!
I wonder how the folks in the cooking magazine where I have the recipe from managed to get them so smooth and even. I swear they put glue into it - after all, you can't see what's within on a picture, right?
In any case, I dared a risky experiment. The recipe demands Nougatmasse for the cookies. That's something you can't get in Hungary. So I tried hazelnut spread and ground chocolate indeed. Let me tell you: it works!
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