Spanish almond nougat cookies

It's traditional in Spain to eat turrón in Christmas. The typical turrón can be of two varieties: Alicante or Jijona, being the Alicante type the hard kind and the Jijona the soft and chewy kind. The name of turrón can be translated to English as almond nougat, which is especially accurate for the Alicante variety, though I have used the Jijona variety for my cookies. The one I've used comes from last Christmas' leftovers which my boyfriend brought to UK on January ^·^U I don't like that type and my boyfriend seemed to have forgotten about its existence so I decided to turn it into delicious cookies. And delicious they are, indeed! My boyfriend devoured them and said they were the best ones I've made so far! ^o^

I found the recipe in this blog but it's in Spanish and I changed one or two things so I'm posting the new recipe below, enjoy!

Ingredients:

100g butter at room temperature
70g sugar
300g almond nougat (turrón) from Jijona
300g flour
1 egg

Method:

1. Cream butter and sugar until light and fluffy.
2. In another bowl, mix together the nougat and the egg to form a paste. It can be done either by hand with a fork or with an electric mixer.
3. Mix together the butter and the nougat until well combined.
4. Add the flour to the mixture to form a soft dough. Split in two and wrap each dough with cling film. Allow to set in the fridge for at least two hours.
5. Preheat the oven to 175ºC. Prepare the baking trays with a non-stick surface (baking paper).
6. Shape one of the doughs into a cilinder and store it in the freezer while you shape the other dough. Store the second dough in the freezer while you cut the first dough into slices of about 5mm thick and line them in the baking tray. Repeat the process with the second dough.
7. Bake the cookies for 12-15 minutes or until they begin to brown. Switch off the oven and let them rest inside of it for another 3-4 minutes.
8. Take the cookies out of the oven and let them cool before storing them in an airthight container. The cookies will taste better and their texture will improve after one day, so try to be patient! (though it's difficult ^^).