Summary
| Prep Time | 40 mins |
| Cook Time | 10 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 300 grams flour
- 200 g suar
- 1 packet vanilla sugar
- 1 small Bottle / s rum aroma
- 3 drops bitter almond flavor
- 1 pinch cardamom
- 200 g butter or mararine, cold
- 1 pinch (s) salt
- 150 g walnuts, round
- 400 g marzipan paste
- 200 g chocolate icin, dark
- 1 glass currant jelly (approx. 225 g)
- 140 g walnuts, halved (approx. 35 pieces)
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Knead the flour, sugar, vanilla sugar, rum flavor, bitter almond oil, cardamom, butter, salt and ground walnuts quickly to form a smooth dough. Cover and chill the dough overnight.
- Roll out the dough on a floured surface approx. 1 cm thick and cut out approx. 70 circles (each approx. 4 cm in diameter). Place the circles on a parchment-lined baking sheet.
- Bake in a preheated oven at 200 ° C for approx. 10 minutes. Then let the cookies cool down.
- Roll out the marzipan thinly and cut out about 35 circles the size of the finished cookies.
- In the meantime, melt the chocolate icing in a hot water bath.
- Spread the top of the cookie thickly with currant jelly, place a marzipan thaler on top and carefully press another cookie on top. Then coat the cookies with chocolate icing and decorate with a walnut half.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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