The festive season stands for twinkling lights, warmth and the scent of freshly baked biscuits. These chocolate-marzipan biscuits combine a delicate chocolate shortcrust pastry with an elegant, aromatic filling, and taste wonderfully festive. Whether as fine tea biscuits or on the biscuit plate during Advent, they are guaranteed to create moments of pure indulgence.
INGREDIENTS
For the dough
- 400 g flour
- 50 g hot chocolate powder whole milk
- 50 g cornflour
- 150 g icing sugar
- 10 g baking powder
- 4 egg yolks
- 260 g soft butter
- 1 pkt. vanilla sugar
For the filling
- 1 pack finest marzipan potatoes
For decoration
- 100 g chocolate pearls Ecuador 70 %
- sugar or chocolate sprinkles
METHOD
- Make the dough: Mix the flour, hot chocolate powder whole milk, icing sugar, baking powder and cornflour and sift onto the work surface. Make a well in the centre and add the egg yolks. Distribute the soft butter in cubes over the top, add the vanilla sugar and quickly knead everything together to form a smooth dough.
- Chill the dough: Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for about 1 hour. Towards the end of the chilling time, preheat the oven to 170 °C top/bottom heat.
- Cut out the biscuits: Briefly knead the chilled dough and roll out on a lightly floured work surface to a thickness of about 3 mm. Cut out an even number of round biscuits. In half of the circles, cut out a hole in the centre that is slightly larger than the diameter of a halved marzipan potato.
- Bake the biscuits: Place the biscuits on baking trays lined with baking paper and bake on the middle shelf for about 12–15 minutes. Then leave to cool completely.
- Assemble the biscuits: Carefully melt the Ecuador 70 % hot chocolate over a bain-marie. Spread the undersides of the biscuits with holes thinly with the melted chocolate and place each one on a biscuit without a hole. Leave the chocolate to set briefly.
- Decorate the biscuits: Spread the tops with the remaining melted chocolate as desired and decorate with sugar or chocolate sprinkles.
- Fill with marzipan: Halve the Rausch finest marzipan potatoes. Place a small drop of melted chocolate in the centre of each biscuit and top with a halved marzipan potato, cut side down.
