Maria Theresa Thalers
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 grams flour
- 0.5 teaspoon ½ baking powder
- 125 g butter
- 75 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 150 g hazelnuts, round
- 2 tablespoon wine, white
- 250 g marzipan raw mixture
- 100 g powdered suar
- Jelly (currant)
- 1 packet couverture, whole milk
- Hazelnuts, whole, for decorating
Print Recipe
Pin Recipe Instructions
- Mix the flour with the baking powder, crumble with the butter and knead together with the other ingredients to form a smooth dough. Let the dough rest for about 15 minutes.
- Roll out the dough about 4mm thick and cut out about 4 cm (e.g. with a glass) round cookies. Bake them lightly at 180 ° for about 5-15 minutes, place on a rack and let cool down.
- Knead the marzipan mixture with the powdered sugar, roll out thinly on some granulated sugar and cut out round slices in the same size and number as the biscuits.
- Stir the currant jelly until smooth, brush one cookie each with it and place a slice of marzipan on top.
- Melt the couverture in a water bath. Cover the thalers with the glaze with a pastry brush and put a hazelnut on top of each. Let the chocolate set on a grid.
- These cookies are among our very favorite and they have to be on the cookie plate every Christmas!
- GLAZE variant:
- Use punch glaze made from: 150g powdered sugar and 3 tablespoons rum, stir well and coat the thalers with it, put on the hazelnut, allow to dry.
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