My marzipan friends

Ingredients for 1 servings:

• 200 g marzipan paste
• 100 g almonds, ground
• ½ pack of baking powder
• 1 packet of vanilla sugar
• 100 g sugar
• 400 g flour
• 250 g butter, room temperature, soft
• 2 eggs, room temperature
• Sugar granules
• Sprinkles
• Couverture (chocolate couverture)
• 1 egg(s)
• 1 shot of milk

Instructions

Working time approx. 1 hour; Rest time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 23 minutes

5 – 6 sheets

Depending on how thick and large you make the cookies, you can make 5-6 baking trays from this batch. Coarsely grate the marzipan using a kitchen grater. Fold in the almonds, add the baking powder, vanilla sugar, sugar, and flour, and mix thoroughly. Add the butter in small pieces to the bowl, followed by the eggs. Now knead all ingredients thoroughly into a smooth dough. You can either use a hand mixer with a dough hook (the butter should be very soft for this), or you can use your hands. Chill the dough for at least 15 minutes. Roll out the dough and cut out cookies or roll into thick logs and then cut into discs. As cookies: Bake the cookies on their own and, once cooled, decorate them with icing, chocolate shavings, or something similar. Or, before baking, brush the cookies with a mixture of one egg and a dash of milk and sprinkle them with sugar or sprinkles. As coins: Bake the coins on their own and, once cooled, dip them in melted chocolate coating. Or, brush the roll on all sides with an egg-milk mixture and roll the partial roll in sugar, if desired, before cutting it into coins. You can vary the thickness of the coins depending on whether you prefer them crispier or fluffier. I prefer the sugar coins a little thicker, so they’re still nice and soft after cooling and crispy on the outside thanks to the sugar. Bake the cookies for 8 minutes in a preheated oven at 200°C (top/bottom heat). The dough is easy to work with and versatile.