Very close friends here in Zurich are absolutely addicted to a German Toffee-Chocolate sweet called «Toffifee». They are very sweet and if you are honest don´t actually need a cookie around them, but when I discovered this recipe I just had to surprise my friends and give it a try. Toffifee consist of toffee/caramel and chocolate, filled with nougat and a hazelnut…
See the recipe here:
Ingredients for approx. 40 cookies
Adapted from chefkoch.de
1 egg yolk
A pinch of salt
1 tablespoon water
40 Toffifee sweets
3 egg whites
75g icing sugar
Pre-heat the oven to 175°C (oven set to air circulation).
Combine 30g sugar, butter, egg yolk, water and salt in a bowl and mix together. Cool the dough in the fridge for approx. 1 hour.
Use two layers of cling film, one on the bottom, then dough and adding another piece of cling film on top. Spread the dough until it is approx. 0.5cm thick.
Remove the top layer of cling film and use a round cookie cutter to form circles. Place of a lined baking tray.
Put a Toffifee onto each circle.
Divide the egg whites from the egg yolks of the remaining 3 eggs (you only need the whites). Whisk the egg whites first for approx. 1 minute, then add the icing sugar in bit by bit, until they form stiff peaks (approx. 3 minutes). Cut off a corner of a freezing bag and fill bag with egg whites and spread around the toffifees carefully, covering them completely.
Now place in the oven for 15-20 minutes, until the egg white tops brown very lightly.
Let the cookies cool off slightly and then enjoy!