Nut-marzipan coins

Ingredients for 1 servings:

• 150 g wheat flour
• 1 tsp, leveled baking powder
• 1 egg(s)
• 75 g sugar
• 1 packet of vanilla sugar
• 2 tbsp water
• 125 g butter or margarine
• 150 g hazelnuts, ground
• 250 g marzipan paste
• 150 g powdered sugar
• 1 jar currant jelly
• Powdered sugar for rolling out
• 2 tbsp rum or lemon juice
• 75 g powdered sugar
• e.g. hazelnuts, pistachios, cherries for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes

Very tasty, old family recipe

For the dough: Mix the wheat flour and baking powder, sift it onto a tabletop, and make a well in the center. Add the sugar, vanilla sugar, egg, and 2 tablespoons of water, and mix with some of the flour to form a thick paste. Cut the cold butter or margarine into pieces, add it to the paste, cover with the hazelnuts, and quickly knead all the ingredients, starting in the center, into a smooth dough (it should stick). Chill the dough for a while. Then roll out the dough to about 2 mm thick, cut out a round shape (about 4 cm in diameter), and place it on a baking sheet lined with baking paper. Bake the cookies in a preheated oven at 180 °C (top/bottom heat) for about 8-10 minutes. For the topping: Knead the marzipan and icing sugar well, then roll out thinly on the sifted icing sugar. Cut out cookies the size of the pastry. Once cooled, spread the cookies thinly with currant jelly and place the marzipan cookies on top. For the glaze: Mix powdered sugar with rum or lemon juice until thin and runny. Spread a thin layer of glaze over the surface of the cookies, then garnish with finely chopped hazelnuts, pistachios, or candied cherry halves. Now for the most important step: Store the cookies in an inconspicuous container and keep them safe from the family.