Halloween nut muffins:

Batter:

• 125 g wheat flour
• 2 level teaspoons baking powder
• 100 g ground, roasted hazelnuts
• 125 g soft butter or margarine
• 125 g sugar
• A little vanilla pulp
• 3 medium-sized eggs
• 5 tablespoons milk or soy milk/oat milk

For decoration:

• 100 g whole milk chocolate coating
• 1 tsp cooking oil, e.g., sunflower oil
• Approximately 50 g roasted, chopped hazelnuts (can be replaced with oatmeal)
• A variation of the glaze made from soy milk, cocoa, and margarine is also possible.
• A variation of a cream with berries as a topping is also possible.

Preparation:

• Place paper baking cups in the muffin tin. Preheat the oven.
• Top and bottom heat: approx. 180 °C
• Convection oven: approx. 160 °C

Prepare the batter:

• Mix the flour with the baking powder and ground nuts in a mixing bowl. Add the remaining ingredients. Using a mixer (beaters), briefly mix everything on the lowest setting, then on the highest setting for 2 minutes until you have a smooth batter. Use 2 tablespoons to evenly distribute the batter into the paper baking cups. Place the nut muffins on the rack in the oven.
• Oven shelf position: middle
• Baking time: approx. 25 minutes
• Remove the nut muffins from the pan and let them cool on a cake rack.

Shortcrust pastry:

• 300 g wheat flour
• 100 g ground almonds
• 150 g sugar
• a little vanilla pulp
• 200 g soft butter or margarine
• 1 pinch of salt
• 2 tbsp milk or soy milk/oat milk

For decoration:

• 300 g powdered sugar
• 3–4 tbsp water or lemon juice
• Food coloring, black icing, funny sugar eyes
• a version with chocolate icing is also possible

Preparation:

• Line a baking sheet with parchment paper or brush with oil and dust with flour. Preheat the oven.
• Top and bottom heat: approx. 200 °C
• Convection oven: approx. 180 °C

Baking Halloween cookies:

• Mix the flour and almonds in a mixing bowl. Add the remaining ingredients for the dough and knead everything with a mixer (dough hook), first briefly on the lowest setting, then on the highest setting, until you have a smooth dough. Roll out the dough on a lightly floured work surface to a thickness of 1/2 cm and cut out about 20 cookies using a Halloween cookie cutter. Place the Halloween cookies on a baking sheet and bake.
• Oven rack: middle
• Baking time: about 12 minutes
• Transfer the Halloween cookies with the baking paper to a cooling rack and leave to cool.

Decorate Halloween cookies colorfully:

• Mix powdered sugar and water or juice in a bowl to form a thick glaze. Put 1-2 teaspoons of glaze in a paper piping bag. Divide the remaining glaze into four portions and color each with a different food coloring. Spread the glaze on the cookies and decorate as desired with the white glaze, black icing, and decorations. Allow the Halloween cookies to dry thoroughly.
• The Halloween cookies can be stored in airtight cookie box for up to 2 weeks.