Mozart Thaler
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 100 g suar
- 150 g butter
- 1 egg (s)
- 1 pinch (s) salt
- 1 tablespoon cocoa powder
- 100 g almond (s), round
- 200 g marzipan paste
- 75 g powdered suar
- 50 g pistachios, round
- 150 g nouat
- 50 g couverture, white
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from the flour, egg, sugar, butter, salt, cocoa and the almonds, shape into a ball and let it rest in the refrigerator in cling film for about 2 hours.
- Then roll out approx. 3 mm thick and cut out thalers approx. 4 cm wide in diameter. These are baked in a preheated oven at approx. 180 ° C top / bottom heat for 10 - 12 minutes.
- Let thalers cool on a rack.
- Set aside a tablespoon full of the ground pistachios (they are used for decoration).
- Knead the marzipan mixture with the powdered sugar and the remaining pistachios and also cut out talers.
- Dissolve the nougat in a water bath and assemble the talers as follows:
- A biscuit, then a dollop of nougat, a marzipan thaler, another dollop of nougat and then another biscuit. Let thalers solidify.
- Melt the couverture in a water bath, fill it in a freezer bag, cut off a small corner and use it to decorate the thalers, line by line. Scatter the rest of the pistachios and let them dry.
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