Marzipan cookies

Ingredients for 1 servings:

• 150 g flour
• 75 g sugar
• 1 packet of vanilla sugar
• 2 tbsp water
• 125 g margarine
• 150 g hazelnuts, ground
• ½ tsp baking powder
• Flour for the work surface
• 1 jar jam
• 500 g marzipan paste
• 100 g powdered sugar
• 50 ml rum or water
• 100 g chocolate coating (hazelnut or whole milk)
• possibly powdered sugar for working

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 3 hours 38 minutes

Nut cookies with a marzipan layer, for all marzipan lovers.

Place the dough ingredients in a bowl and knead until smooth. Shape the dough into a ball, wrap it in plastic wrap, and chill for one hour. Remove the dough from the refrigerator and roll it out on a floured surface to a thickness of 2-3 mm. Cut out the cookies using a relatively simple cookie cutter (e.g., heart, circle), as the dough may expand during baking and lose its shape. Place the cookies on a baking sheet lined with baking paper and bake in a preheated oven on the middle rack at 190°C for 8-9 minutes. Remove the finished cookies from the oven and let them cool. Meanwhile, roll out the marzipan to the desired thickness (with powdered sugar or between two sheets of plastic wrap) and cut out using the same cutter as the cookies. These will be the “lids” for the cookies; you should end up with as many lids as cookies. Then, briefly heat the jam in a saucepan and spread some of the jam over the cookies, then place a marzipan lid on top. To glaze the cookies, mix powdered sugar and rum (or water) until thick. Spread this mixture over the top of the cookies. Alternatively, you can either completely coat the cookies with chocolate coating or simply decorate them. The glaze must dry completely before tinning the cookies. This recipe makes about 70 cookies (with a diameter of about 5 cm).