Fine Mozart Thalers

Summary

Ingredients

For the dough:

• 100 g flour
• 100 g butter
• 60 g powdered suar, sifted
• 1 pinch (s) salt
• 1 vanilla pod (s)
• 1 egg (s)
• 100 g hazelnuts, round

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

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Instructions

1. Roast the ground hazelnuts in a non-oiled pan and leave to cool.
2. 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.
3. 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.
4. Put the nougat mixture in a small saucepan and let it melt in a hot water bath.
5. Finely mash the marzipan with a fork and mix with the orange juice to a smooth mass.
6. 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.
7. 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.
8. The mixture makes about 40 cookies.