Walnut – Marzipan – Cookies
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 10 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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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