Fine Mozart Thalers
by Editorial Staff
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:
- 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
Print Recipe
Pin Recipe 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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