The Christmas season is synonymous with twinkling lights, warmth and the smell of freshly baked cookies. These chocolate marzipan cookies combine delicate chocolate shortcrust pastry with a fine, aromatic filling and taste heavenly and festive. Whether as a fine tea cookie or on a plate of cookies during the Advent season - they are guaranteed to provide moments of indulgence.
Ingredients:
For the dough
400 g flour
50 g milk chocolate powder
50 g cornflour
150 g powdered sugar
10 g baking powder
4 egg yolks
260 g soft butter
1 packet of vanilla sugar
For the filling
1 packet of fine marzipan potatoes
For the decoration
100 g Peru 60% block
Sugar or chocolate sprinkles
Preparation:
- For the shortcrust pastry, mix the flour, milk chocolate powder, powdered sugar, baking powder and cornflour and sieve onto the work surface. Make a well with your hands and pour in the egg yolks. Spread the butter in cubes over the flour mixture, sprinkle over the vanilla sugar and knead everything quickly with floured hands from the outside in to form a smooth dough.
- Shape the dough into a ball, wrap in cling film and chill in the fridge for approx. 1 hour. In the meantime, preheat the oven to 170 °C top/bottom heat.
- Knead the chilled dough briefly and roll out to a thickness of approx. 3 mm. Cut out an even number of round cookies and cut a small hole in the middle of half of the circles.
- Place the cookies on the prepared trays and bake in the middle of the oven for about 12-15 minutes, then leave to cool completely.
- For the icing, melt the Peru 60% block of fine cocoa chocolate between and on the cookies over a bain-marie. First brush the bottom of the cookies with a hole with the melted chocolate, place them on the bottom half without the hole and leave to dry for a moment.
- If desired, brush the side of the cookies and decorate with sugar or chocolate sprinkles.
- For the filling, cut the fine marzipan potatoes in two and press into the middle of the cookie - the chocolate marzipan cookie is ready.
