Prettaly_FairyKisses

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
150g flour
30g sugar
100g butter
1 egg yolk
A pinch of salt
1 tablespoon water
40 Toffifee sweets
3 egg whites
75g icing sugar

Dictections
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.

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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.

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Remove the top layer of cling film and use a round cookie cutter to form circles. Place of a lined baking tray.

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Put a Toffifee onto each circle.

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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.

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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!

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