Fine Mozarttaler

Ingredients for 1 servings:

• 100 g flour
• 100 g butter
• 60 g powdered sugar, sifted
• 1 pinch of salt
• 1 vanilla pod(s)
• 1 egg(s)
• 100 g hazelnuts, ground
• 100 g nougat
• 100 g marzipan paste
• 1 tbsp orange juice
• 80 g cake icing, nut
• 80 g dark chocolate coating
• 40 hazelnuts, skinless

Instructions

Working time approx. 1 hour; Rest time approx. 45 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 57 minutes

Toast the ground hazelnuts in a non-stick pan without oil, then let cool. Sift the flour onto a work surface, add the butter, powdered sugar, salt, vanilla bean pulp, egg, and hazelnuts, and quickly knead into a dough. If the dough is too sticky, add a little more flour if necessary and chill for a short time. Roll out the dough in portions and cut out round circles (3cm). Place the cookies on a baking sheet lined with baking paper and bake in a preheated oven at 180°C for about 12 minutes. Let the cookies cool. Place the nougat mixture in a small saucepan and melt it in a hot water bath. Finely crush the marzipan with a fork and mix with the orange juice until smooth. Fill a small piping bag with the nougat mixture and pipe a thin circle onto the inside of the cookies using a small nozzle. Place the marzipan mixture into a piping bag and pipe a small tuft into the nougat ring. Place a cookie on top and press down lightly. Let it dry. Combine the cake glaze and chocolate coating in a small saucepan and melt in a hot water bath. Dip the tops of the cookies into the glaze and let it dry. Before the glaze sets, place a skinless hazelnut in the center for garnish. This mixture yields about 40 cookies.