Summary

Ingredients

• 150 g butter, (kitchen warm)
• 150 g hazelnuts, (round) can also be brown almonds
• 150 grams flour
• 100 g powdered suar
• 2 egg yolks
• 1 tablespoon milk
• 1 pinch (s) cinnamon
• 500 g marzipan raw mixture
• 5 tablespoon jam
• 80 g coconut fat
• 80 g chocolate, whole milk
• 100 g dark chocolate
• 10 drops rum aroma, possibly
• Chocolate, white

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Instructions

1. Mix the butter, sugar, yolk, cinnamon and milk until frothy.
2. Mix the flour with the hazelnuts (or almonds) on the board and quickly knead the leaves with the flour to form a dough.
3. Then put it in a cool place for about 30 minutes.
4. Lightly grease the baking sheet (do not use parchment paper).
5. Place the whole ball of dough on the baking sheet, flatten it briefly with your hand and roll out directly on the baking sheet. To do this, cover the dough with cling film so that nothing sticks to the rolling pin and rolls it out evenly over the entire sheet.
6. Prick the dough several times with a fork and bake in the preheated oven at around 180 ° C until light yellow.
7. Let the sheet of dough cool on the TRAY.
8. Warm the jam well and spread it on the baked dough - let it dry a little!
9. In the meantime, roll out the marzipan between two cling films until the marzipan is the size of the baking sheet.
10. Now pull the upper foil down.
11. The foil, on which the rolled out marzipan is now lying, is quickly lifted up and the marzipan is placed on the jam. (Marzipan sticks well to the foil so that it can be picked up easily).
12. Now this film is also peeled off!
13. Let the coconut oil slowly dissolve and add the chocolate types. (Do not let the fat get hot).
14. When the chocolate has melted, stir everything well and let cool down a little. Just before the mass becomes thick, pour the glaze over the marzipan.
15. The glaze is particularly easy to apply if you hold the tray at an angle - so it can be nicely distributed over the entire pastry.
16. If you want, you can make thin strips with a softened white chocolate before the glaze sets, which you can then pucker with a thin knife, so that a marbling is created.
17. I let the white chocolate melt in a small nylon bag that I hang in a water bath (not hot, just warm water).
18. When the white chocolate is soft, I cut a very small hole in the tip (corner) of the sack with scissors and now I press out the soft chocolate (this replaces a piping sack).
19. Now everything should be dry and firm.
20. Only then do you cut small cuts with a very thin knife - about 2.5 x 2.5 cm in size and then lift them off the sheet.