Christmas - Nougat Hearts

Fructose-free, warmly Christmassy and super delicious - these are our fine nougat hearts. This delicious seduction sweetens the Advent season for everyone, with or without fructose intolerance.
Preparation time: 75-90 minutes
Resting time: approx. 1.5 hours
Baking time: approx. 12-15 min.
Difficulty: medium
Quantity: 50-60 pieces



  1. Mix flour, organic corn sugar and 1 pinch of salt and place on a work surface. Form a hollow in the middle and spread the butter in flakes on the edge. Then put the egg yolks into the hollow and knead everything quickly from the outside to the inside to a smooth dough. Wrap the dough in cling film and refrigerate for 1 hour.
  2. Preheat the oven to 180°C top/bottom heat and line the baking trays with baking paper.
  3. Dust a work surface with flour and roll out the dough thinly on it. Cut out heart-shaped cookies and place on a baking tray lined with baking paper.
  4. Bake the cookies for 12-15 minutes until golden brown and then let them cool completely on the baking tray.
  5. Heat the organic nut nougat cream in a saucepan on a low heat while stirring until it has become a smooth and soft mass. If it has become too liquid, just let it cool down a little. Then spread some of the Organic Nut Nougat Cream on each heart and place a second one on top. Let the nougat hearts rest for about 15 minutes until the cream has set.
  6. For the decoration, melt the Bio dark or milk chocolate in a water bath and decoratively cover the nougat hearts.
Tip: The remaining egg white is wonderfully suitable for preparing our Christmas - Black and White Cookies.
We wish you a lot of fun while preparing and bon appetit!