Fine Mozart Thalers

Summary

Prep Time	1 hr
Cook Time	12 mins
Total Time	1 hr 57 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

100 g nouat
100 g marzipan paste
1 tablespoon orange juice

For painting:

80 g cake icin, nuts
80 g couverture, dark

For the set:

40 hazelnuts, skinless

Instructions

Roast the ground hazelnuts in a non-oiled pan and leave to cool.
Sift the flour onto a worktop, add the butter, powdered sugar, salt, pulp of the vanilla pod, egg and hazelnuts and quickly work into a dough. If the dough sticks too much, add a little flour if necessary and refrigerate for a short time.
Roll out the dough in portions and cut out round circles (3cm). Place the cookies on a baking sheet lined with baking paper and bake in the preheated oven at 180 degrees for about 12 minutes. Let the cookies cool down.
Put the nougat mixture in a small saucepan and let it melt in a hot water bath.
Finely mash the marzipan with a fork and mix with the orange juice to a smooth mass.
Pour the nougat mixture into a small piping bag and use a small perforated nozzle to squirt a thin circle onto the inside of the cookies. Also put the marzipan mixture in a piping bag and squirt a little tuff into the nougat ring. Place a cookie on it and press it down lightly. Let dry.
Put the cake icing and couverture together in a small saucepan and let them melt in a hot water bath. Dip the top of the cookies in the glaze and allow to dry. Before the glaze really sets, place a skinless hazelnut in the middle to garnish.
The mixture makes about 40 cookies.

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