John Myers
Ingredients for 1 servings:
- 200 g flour
- 75 g cornstarch
- 100 g sugar
- 1 m.-sized egg(s)
- 175 g butter, soft
- 50 g ground almonds
- 75 g dark chocolate coating
- 75 g marzipan paste
- 75 g butter, soft
- 150 g milk chocolate coating
- some flour for the work surface
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Christmas cookies, makes about 20 pieces
For the dough, mix the flour with the starch. Cut the softened butter into manageable small pieces. Add the remaining dough ingredients and knead into a dough using the dough hook. Make sure the butter is really soft, but not runny. Roll out the dough on a floured work surface to a thickness of about 5 mm and cut out circles about 3 – 5 cm in size. Place the cookies on a baking sheet lined with baking paper and bake for 10 minutes at 200 degrees Celsius (top/bottom heat). Caution: The cookies should be watched from the 9th minute onwards, as they darken quickly. Remove the cookies from the oven and let cool. For the filling, melt the chocolate coating according to the manufacturer’s instructions. Grate the marzipan into a bowl/mixing bowl. Add the softened butter and the melted chocolate coating to the bowl/mixing bowl with the marzipan and mix the ingredients until creamy. Place about a teaspoon of filling on one cookie and press it down with a second cookie. I used about 1-2 mm of filling visible. Adjust the amount of filling to your taste. To decorate, melt the milk chocolate coating according to the manufacturer’s instructions and then dip one side of the cookie into the mixture. Note: You can choose any chocolate coating you like. My family likes this combination best.
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