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Coffee Biscuits Filled with Marzipan Buttercream

5 from 9 votes
Total Time 1 hour 42 minutes
Course Dinner
Cuisine European
Servings 40 people
Calories 471 kcal

Ingredients
 

Ingredients for the shortcrust pastry:

  • 400 g Wheat flour
  • 250 g Ice cold butter
  • 180 g Extra fine sugar
  • 2 Eggs
  • 50 g Ground walnuts
  • 1 tsp Cocoa powder heavily de-oiled
  • 1 tbsp Instant coffee powder
  • 1 pinch Salt
  • 10 drops Rum Flavoring
  • Icing sugar to roll out the dough.

Ingredients for the marzipan buttercream filling:

  • 80 g Butter
  • 50 g Powdered sugar
  • Pulp of a vanilla pod
  • 60 g Marzipan paste
  • 1 tbsp Elderflower jelly

Ingredients for decoration:

  • 50 g Dark chocolate chopped into small pieces
  • 5 g Palmin Coconut Fat

Aside from that:

  • 2 Baking trays
  • 3 Baking paper,
  • 2 Cling film
  • 1 Rolling wood, cutting out 6 cm in diameter,
  • Hand mixer with whisk, wide range
  • Pastry syringe, finished piping bag, dough card

Instructions
 

Preparation of shortcrust pastry:

  • In a large bowl, mix the sifted flour with the sugar, salt, walnuts, rum flavor, coffee powder and cocoa powder. Make a well in the middle and beat the two eggs into this hollow. Use a table knife to cut the cold butter into small pieces and spread on the edge of the flour. With relatively cold hands from the middle, quickly knead these ingredients into a smooth dough. Shape this shortcrust dough into a ball, wrap it in cling film that has been cut to size, and place in the refrigerator for at least 12 hours or overnight.
  • The next day, line the baking trays with parchment paper. Preheat the oven to approx. 180 °.
  • Fix parchment paper with adhesive tape on a work surface. Roll out the dough in very small portions on baking paper lightly dusted with POWDER SUGAR and a cling film that is placed OVER the dough, using a rolling pin to roll out about 4-5 mm thick. In doing so, move the pallet quickly under the dough, i.e. between the baking paper and the dough, so that the sensitive dough does not stick. Cut out circles with the cookie cutter and place on the baking sheet lined with baking paper. Do not knead the remnants of the dough, just push them together with a dough card and continue doing this until all of the dough is used up. (There are about 80 biscuits) Bake on the middle rail of the oven for about 11-14 minutes. Cool on a wire rack. Count the biscuits (40 pieces) because only HALF is spread with the buttercream.

Preparation of the buttercream:

  • Mix the softened butter with the powdered sugar and the pulp of the vanilla pod with the whisk of a hand mixer until creamy. Grate the marzipan mixture and stir in the jelly thoroughly. Pour the marzipan buttercream into a pastry syringe with a large nozzle, pour a walnut-sized tuff onto each of the biscuits on the underside in the middle, place the second EMPTY biscuit half with the underside on top of the first, turning both biscuit halves slightly into each other so that the biscuit halves can Buttercream evenly distributed!

Decoration:

  • Melt the palmin and chocolate over a mild heat over a water bath. Let cool down a little and put the liquid chocolate in a ready-made piping bag. Cut a very small point from the piping bag and draw lines over the biscuits that are placed next to each other.
  • Well chilled and stored correctly (well-closing cookie jar, which is lined with parchment paper on the bottom), the cookies last about a month. Bon Appetit

Nutrition

Serving: 100gCalories: 471kcalCarbohydrates: 57.4gProtein: 5.1gFat: 24.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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