Mozart Thaler

Ingredients for 1 servings:

• 250 g flour
• 100 g sugar
• 150 g butter
• 1 m.-sized egg(s)
• 1 pinch of salt
• 1 tbsp cocoa powder
• 100 g almonds, ground
• 200 g marzipan paste
• 75 g powdered sugar
• 50 g pistachios, ground
• 150 g nougat
• 50 g white chocolate coating

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 57 minutes

A harmonious interplay of nougat, marzipan and pistachios

Make a shortcrust pastry from flour, sugar, butter, egg, salt, cocoa powder, and ground almonds. Shape the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for about 2 hours. Roll out the dough to about 3 mm thick and cut out circles with a diameter of about 4 cm. Place the circles on a baking sheet and bake in a preheated oven at 180 °C (top/bottom heat) for 10 to 12 minutes. Let the baked circles cool on a wire rack. Set aside a tablespoon of the ground pistachios (for decoration). Knead the marzipan mixture with the powdered sugar and the remaining pistachios and cut out circles from the mixture. Melt the nougat over a water bath. Assemble the circles as follows: Place a biscuit, a dollop of nougat on top, a marzipan circle, another dollop of nougat, and finally a biscuit on top. Let the circles set. Melt the white chocolate coating in a water bath, pour it into a freezer bag, cut off a small corner, and decorate the coins in lines. Sprinkle the remaining pistachios on top and let them dry.