John Myers
Ingredients for 1 servings:
- 300 g Flour, gluten-free (e.g. Schär Mix C)
- 30 g baking cocoa
- ½ tsp baking powder, gluten-free
- 150 g sugar
- 1 packet of vanilla sugar
- 1 egg(s)
- 200 g butter
- 200 g marzipan
- 150 g nut nougat, gluten-free
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Put the dry ingredients in a bowl, add the egg, and then add the cold butter, cut into pieces. Using a dough hook, knead everything into a shortcrust pastry. Form the dough into three logs and then cut them into slices. Cut the marzipan and nougat into cubes, flatten the marzipan slightly, and then wrap a cube of nougat into each slice of marzipan. I always make all the parcels ready and then place them on a plate. Now I take two slices of dough, place them on the work surface, press them flat with the heel of my hand, and place a wrapped piece of marzipan on top of the first slice. Now comes the second slice of dough, which I also flatten slightly, then place on the marzipan parcel, pressing everything together with my hands, pushing the edges together slightly. You can also cut everything out with a ring cutter; this makes the cookies look a bit more even. Then place the cookies on a baking sheet lined with baking paper and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 15 minutes. Allow to cool on a wire rack and store in a tin.
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