John Myers
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Christmas Cookies: Marzipan-chocolate-black-and-white Biscuits
The perfect christmas cookies: marzipan-chocolate-black-and-white biscuits recipe with a picture and simple step-by-step instructions.
for the chocolate dough:
- 350 g Soft butter or margarine
- 2 Pc. Eggs
- 250 g Powdered sugar
- 1 small bottle Arrak baking flavor
- 75 g Cocoa
- 500 g Flour
- 1 Pc. Organic lemon, the zest of it
- 1 pinch Salt
- 1 tsp Cinnamon
for the marzipan dough:
- 350 g Flour, preferably type 630 spelled
- 250 g Cold butter
- 125 g Powdered sugar
- 250 g Marzipan
- 1 Pc. Egg
- 1 Pc. Egg yolk
- 0,5 tsp Deer horn salt
- 1 packet Vanilla sugar
- 1 pinch Salt
- 1 small bottle Bitter almond flavor
- These small cookies are a little more complex to prepare, but taste very fine and tender due to the different doughs.
Preparation of the chocolate dough:
- Make a batter for the chocolate dough using the ingredients listed. To do this, stir butter, eggs, powdered sugar and arrack flavor on the highest level with the hand mixer until foamy. Mix the cocoa, flour, lemon zest, salt and cinnamon and work under the dough on a low heat. Then put it in a cool place wrapped in foil for at least 1 hour.
Preparation of the marzipan dough:
- The marzipan dough is prepared like a shortcrust pastry. To do this, sieve the flour into a large bowl, add flakes of butter and grate into crumbles. Goes well with a fork, or with your fingers. Grind the egg yolk and deer horn salt in a mortar. Put in the batter bowl. Using a fork, crush the marzipan with the egg in a small bowl, leaving no lumps. Add to the flour with the remaining ingredients and quickly work everything into a smooth dough. Wrapped in foil and put in the fridge for at least 1 hour.
- Take an approximately equal portion of the light and dark dough, wrap the rest in foil and put it back in the cold. Roll out an approx. 20 x 10 cm rectangle from the light and dark dough on a lightly floured work surface. Lay them on top of each other, run the rolling pin over them again very lightly so that any air bubbles that may have formed are removed. Cut off the edges so that you have a straight rectangle. Carefully roll up the dough from the longer side (diameter approx. 2 cm). Chill the dough rolls … at least 3 hours, but preferably overnight. Do this until all of the batter is used up.
- You can also use the cut-off dough leftovers to form lightly marbled dough rolls. Cut thin slices (approx. 4 – 5 mm) from the now very firm rolls of dough with a sharp knife and place on a baking sheet lined with baking paper. It is best to cut only one rolling pin at a time and leave the others in the refrigerator so that the dough does not get too warm to cut.
- Bake in the preheated oven at 190 degrees top / bottom heat on the middle rack for about 5 minutes (max. 6 – 7 minutes). Then take them out and carefully pull the biscuits with the baking paper from the baking sheet onto a wire rack to cool down.
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