
NOUGAT KISSES – MY VEGAN FAVORITE ON THE COOKIE PLATE
Only a few days left until Christmas. I think it’s time I introduce you to my favorite cookies! The Nougatbusserl are almost like big chocolates, the perfect mix of cookie and nut nougat! And they are vegan to boot. One tray is usually gone in just a few days. I confess they are not cookies that you bake quickly in the evening, but I promise you, the effort they are absolutely worth it!
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What You’ll Need
Piping bag* – To pipe the nougat cream onto the cookies, you will need a piping bag with a medium nozzle. You can also use disposable piping bags without a nozzle, in this case it is sufficient to cut off the tip of the bag. It is important that you use a sturdy piping bag, because the thin plastic ones crack quickly. If you don’t have a piping bag you can also use a pastry syringe*, look for the nozzle with the largest opening here.
Water bath melting pot* – In order for the chocolate not to tarnish and to taste fresh for as long as possible, you need to temper it. Therefore, you should never melt chocolate in a pot directly over the heat source, but indirectly in a water bath. To do this, hang the small bowl with the chocolate over a pot filled with a little water. The boiling water and the chocolate bowl should not touch each other.
Food Processor* – A food processor will make your work much easier! I used it to prepare the cookie dough in a flash.
This goes into the cookies
Vegan butter – I like to use a vegetable margarine, which is also particularly suitable for baking, I think you can imagine which brand 😉 Meanwhile, however, there are so many vegetable butter alternatives, so just take the one that tastes best to you! And if it doesn’t have to be vegan, just use the sweet cream butter of your choice.
Sugar – To make the cookie dough nice and smooth, it’s best to use powdered sugar.
Cinnamon – Because Christmas! My secret tip: in recipes that are only spiced with cinnamon, I always add some Mixed Spice*! If you’re a regular reader of my blog, you probably already know it.
Flour – Obviously. You don’t need any special flour here. Both wheat flour type 405 and 550 work very well. So again, the motto is: use what you have at home and what suits you best!
Nut Nougat – is vegan by nature and the main ingredient in these cookies. And especially the reason why I love them so much! Still, pay attention to the ingredient list when you buy them, as some nut nougat from the baking section has additional milk powder added.
Hazelnuts – My favorite is to use hazelnut kernels that are already roasted and shelled. It saves me the hassle and I find they usually taste less bitter.
Dark chocolate coating – Finally, the Nougatbusserl are coated with chocolate. Dark chocolate coating is usually vegan and has the advantage that it balances the sweetness of the nut nougat cream with a delicate bitter note and does not melt too quickly in your fingers.
And this is how you make vegan nougatbusserl
First, bake small cookies. To do this, you make a shortbread dough from all the ingredients. That is, you mix all the dry ingredients together and cut the cold butter into cubes. Then you mix it with the flour mixture and knead it into a dough. Tip: I put all the ingredients in my Food Processor and use the pulse function until the ingredients separate from the edge and become a ball of dough.
You then wrap the dough ball in plastic wrap or an airtight box and place it in the refrigerator for 30-60 minutes. This will make the dough a little firmer so you can easily shape the cookies. Form a small ball from each piece of dough and press it in the middle with your thumb. Then bake them.
While the cookies are cooling, you can prepare the nut nougat cream. To do this, melt the nut nougat and the dark chocolate coating in a water bath. When everything has become a smooth mass, put it into a piping bag and let the cream cool down a bit so that it can be piped more precisely onto the cookie and does not melt. Press a whole hazelnut kernel into the still soft nougat cream. Then place all the cookies in the refrigerator to set.
As a crowning touch, all the cookies get a chocolate glaze. Also for this you melt the chocolate in a water bath. For the sake of simplicity, I dip the cookies upside down into the chocolate and make a little mess in the kitchen. Who has a little more patience and order desire can brush the nougatbusserl also with the chocolate.
NOUGAT KISSES
Ingredients
For the cookie dough
- 180 g flour
- 30 g cornstarch
- 75 g powdered sugar
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 150 g vegan butter
Additionally
- 200 g vegan hazelnut nougat
- 60 g dark chocolate
- about 60 whole hazelnuts
- 100-200 g dark chocolate
Instructions
For the cookie dough
- Cut the cold butter into cubes and mix it with the rest of the ingredients. Knead everything quickly into a dough.Tip: I put all the ingredients in my food processor and use the pulse function until the ingredients come together and form a dough ball.
- Place the dough in the fridge for about 30-60 minutes.
- Form the dough into balls, about 8g each, and place them on a baking sheet lined with parchment paper. Press a small indentation into the center of each ball.
- Bake at around 180°C (356°F) for 10-15 minutes until golden, then let them cool on the baking sheet.
For the toppings…
- Meanwhile, roast the hazelnuts in a pan and let them cool. Remove as much of the skin as possible.Tip: If you don’t want to go through the hassle, buy pre-skinned and blanched hazelnuts.
- Melt the hazelnut nougat and dark chocolate in a double boiler.
- Using a piping bag with a 6-10mm round nozzle, pipe a dollop of nougat onto each cookie.
- Place a hazelnut on each cookie and gently press it into the soft nougat.
- Let the cookies sit in a cool place for a few hours until the nougat cream has firmed up.
- Once the cookies have set, melt the remaining dark chocolate in a double boiler.
- Coat each cookie with chocolate and let them harden.



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