John Myers
Ingredients for 1 servings:
- 160 g flour
- 60 g sugar
- 1 egg(s)
- 125 g butter
- 95 g almonds, ground
- 40 g dark chocolate shavings
- 1 tsp baking powder
- 1 ½ tsp vanilla sugar
- 150 g marzipan paste
- 65 g nougat
- 1 cup cake icing (nut cake icing)
- some powdered sugar
Instructions
Working time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes
for about 50 cookies
First, grate about 40g of dark chocolate. Then mix the butter with the egg. Slowly add the flour, sugar, vanilla sugar, baking powder, and ground almonds and stir in. Then add the grated chocolate and stir in. Wrap the finished dough in foil and chill in the refrigerator for 1.5 to 2 hours. Next, preheat the oven to 180°C and line one or two baking sheets with baking paper. Roll out the dough on a floured surface and cut out about 100 cookies. Place these on the baking sheets and bake in a fan-assisted oven for 12-15 minutes. Then let the cookies cool. Meanwhile, roll out the marzipan mixture with plenty of sugar (so the marzipan doesn’t stick to the work surface) and cut out about 50 marzipan pieces using the cookie cutter. Heat the nougat in a water bath. Now spread all of the cookies with the liquid nougat. Take one biscuit each, place a piece of marzipan on top, and then another biscuit on top. Finally, heat the cake icing, fill it into a piping bag, and drizzle it over the biscuits.
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