Maria Theresa Thaler

Ingredients for 1 servings:

• 150 g flour
• ½ tsp baking powder
• 125 g butter
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 g hazelnuts or almonds, ground
• 1 egg yolk, size M
• 350 g marzipan paste
• 130 g powdered sugar
• 270 g jelly (blackcurrant jelly), black
• 150 g dark chocolate coating
• Flour for the work surface

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours

Knead the first 7 ingredients into a shortcrust pastry. Shape into a ball, cover, and let rest in a cool place for at least 1 hour. Line a baking tray with baking paper. Preheat the oven to 180°C (gas mark 2-3). Roll out the dough on a lightly floured surface to a thickness of 4 mm and cut out round circles using cookie cutters. Place these on the baking tray and bake for approx. 10 minutes. Remove from the oven and let cool. Knead the marzipan mixture with the icing sugar. Roll out on a work surface dusted with icing sugar to a thickness of approx. 2 mm and cut out the same number of large circles. Stir the redcurrant jelly until smooth, spread it on the cookies, and top each with a slice of marzipan. Melt the chocolate coating in a bain-marie, fill a small piping bag, and decorate the cookies with it (alternatively using a spoon).