Summary

Ingredients

For the dough:

• 125 g butter
• 1 pinch (s) salt
• 80 g powdered suar
• 1 egg (s)
• 1 lemon (s), untreated, remove the grated zest
• 270 g flour

For the filling:

• 80 g marzipan paste
• 5 tablespoon milk
• 90 g suar
• 6 tablespoon whipped cream
• 80 g hazelnuts, chopped

For decoration:

• 1 handful hazelnuts, whole
• some sugar
• cream

Print Recipe Pin Recipe

Instructions

1. Mix the flour with salt, powdered sugar and the lemon peel and place on a work surface. Put the egg in a well and sprinkle the butter on top. Knead a dough and wrap it in cling film and put it in the fridge for about 2 hours.
2. Put the milk in a bowl, add small pieces of marzipan to the milk and stir to a smooth cream.
3. Put the sugar in a small saucepan and gently caramelize over medium heat. Gently deglaze with the cream while stirring and cook until the caramel has dissolved. This may take several minutes.
4. Then add the caramel to the marzipan mixture, add the chopped hazelnuts and mix everything well.
5. Roll out the dough thinly on a floured surface and cut out small circles. Place almost 1/2 teaspoon of the caramel and nut mixture on a circle and cover with a second circle.
6. Line two baking trays with parchment paper, place the cookies on them and bake at about 150 ° C (fan-assisted) for about 10 minutes, then let cool down well.
7. Make a second caramel mixture from a little sugar and cream (approx. 30g sugar and 1-2 tablespoons cream), drizzle the mixture onto the biscuits and place one half of the hazelnut kernel on each.
8. The cookies can of course also be decorated in any other way, e.g. with chocolate and brittle.
9. The caramel mass for the filling tastes a little more sophisticated when powdered sugar is caramelized, but this process takes a little longer than with granulated sugar.