John Myers
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Christmas Cookies: Filled Marzipan Chocolate Rolls with Rum Glaze
The perfect christmas cookies: filled marzipan chocolate rolls with rum glaze recipe with a picture and simple step-by-step instructions.
for the dough:
- 350 g Soft butter or margarine
- 2 Pc. Eggs
- 250 g Powdered sugar
- 1 small bottle Arrak baking flavor
- 75 g Unsweetened cocoa powder
- 500 g Flour, preferably type 630 spelled
- 1 Pc. Organic lemon, the zest of it
- 1 pinch Salt
- 1 tsp Cinnamon
for the filling:
- 150 g Marzipan
- 1 Pc. Egg yolk
- 65 g Orange peel
- 65 g Citronat (Succade)
- 2 tbsp Rum
- 1 Pc. Protein
for the glaze:
- 175 g Powdered sugar
- 2 tbsp Rum
- For the chocolate dough, stir the butter, eggs, powdered sugar and arrack for a few minutes on the highest setting with the whisk of the hand mixer until foamy. Mix the flour, cocoa powder, lemon zest, salt and cinnamon and add to the butter mixture. Use the dough hook of the hand mixer to form a smooth dough. Wrapped in foil and put in the fridge for at least 1 hour.
- For the filling, mash the marzipan in pieces and egg yolks in a bowl using a fork until lump-free and mix. Chop the orange peel and lemon peel very, very finely (works well with a weighing knife) and stir into the marzipan with the rum and egg white. The mass should be spreadable.
- Divide the chocolate dough in half and roll out each to the size of a baking sheet. It is much easier, however, to divide the dough into four portions and only roll them out to half the size of the baking sheet. Chill the rest of the dough again and again so that it can be rolled out easily. Place the dough on a baking sheet lined with baking paper, spread the marzipan filling onto it with a spoon, and place the second sheet of dough over it. Press lightly so that there are no air holes.
- Bake in the preheated oven at 180 degrees top / bottom heat on the middle rack for about 20 – 22 minutes. Then let cool down a little. Brush with rum glaze while still warm. When cold, cut into small squares or rectangles.
- These filled chocolate rolls taste best when they have been able to soak in a tin can in a cool place for a few days.
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