Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Stir the currant jelly until smooth, brush one cookie each with it and place a slice of marzipan on top.
5. 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.
6. These cookies are among our very favorite and they have to be on the cookie plate every Christmas!
7. GLAZE variant:
8. 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.