Nut-marzipan coins

Ingredients for 1 servings:

• 150 g wheat flour
• ½ tsp, leveled baking powder
• 75 g sugar
• 1 packet of vanilla sugar
• 2 tbsp water, lukewarm
• 125 g butter
• 150 g hazelnuts, ground
• 300 g marzipan paste
• 180 g powdered sugar
• some currant jelly or another jelly
• 75 g powdered sugar
• 2 tbsp lemon juice
• Pistachios, almonds, halved walnuts etc., for decoration

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes

complex

For the dough, mix the flour and baking powder and sift it into a bowl. Make a well in the center. Add the sugar, vanilla sugar, and water and mix with some of the flour to form a thick paste. Add the cut butter, cover with the hazelnuts, and knead all the ingredients, starting from the center, into a smooth dough. If it sticks, chill for a while. Roll out the dough in small batches to a thickness of about 2 mm, cut out round cookies (approx. 4 cm in diameter), and place them on a baking sheet. Bake in a preheated oven at 190 °C (top/bottom heat) for about 10 minutes. Roll out the marzipan mixture well with the sifted icing sugar and cut out discs the size of the cookies. Once cooled, spread a thin layer of jelly in the center of the cookies and cover with the marzipan discs. For the icing, mix the sifted icing sugar with enough lemon juice to create a smooth mixture. Spread a thin layer of icing over the marzipan topping of the cookies and sprinkle and garnish as desired.