For the dough, mix the flour and baking powder in a bowl, making a well in the center. Pour sugar, vanilla sugar and water into the well and work with some of the flour to make a thick paste. Then put the cold margarine cut into pieces and cover with the ground hazelnuts. Quickly work all the ingredients from the center into a smooth dough. If it`s too sticky, you can put it in the fridge for a few minutes. Then roll out the dough about 2 mm thick and cut out (best of all dust the cookie cutter with flour) and place the biscuits on a prepared baking sheet.
Bake in a hot oven at 175 ° C - 200 ° C top / bottom heat for approx. 8 - 10 minutes. Then let it cool down.
For the marzipan mixture, knead the marzipan mixture well with 150 g sifted powdered sugar (if you like, you can also add a bottle of rum flavoring). Dust the work surface with powdered sugar and roll out the marzipan mixture thinly on top.
Now use the same cookie cutter that was used for the cookies and dust with powdered sugar so that nothing sticks. Use it to cut out the marzipan mixture.
Then coat the hazelnut cookies with the currant jelly (this works best if the jelly is warmed up beforehand) and then place the marzipan plates on the coated cookies.
Finally, make a topping of 75 g of powdered sugar and 2 tablespoons of white rum or water or lemon juice. Brush the cookies with the icing and finally place a halved cherry or chopped hazelnuts or pistachios on top.
Ingredients
Print Recipe
Pin Recipe