|400 g||Wheat Flour Type 405|
|2 tsp||Ground cinnamon|
For the cinnamon biscuits, whisk butter with 130 g sugar and eggs until foamy. Knead in flour, a pinch of salt and cinnamon. Use a teaspoon to cut off some of the dough and form small balls. Place on a tray covered with baking paper. Mix the remaining sugar with a little cinnamon. Lightly moisten the underside of a glass, dip sugar into the cinnamon and press the biscuits flat with gently turning movements. Preheat oven to 170° C. Bake cinnamon cookies on the middle rack for 12 to 15 minutes. Let the cookies cool on the tray. Warm the nougat in a warm water bath while stirring gently. Spread the nougat over half of the cinnamon biscuits and cover with a second biscuit.