richard-in-cincy
Well-known member
20-25 cookies
Dough
300 gr. flour
1/2 tsp. baking powder
100 g. sugar
1 packet of vanilla sugar
1 egg
150 gr. butter, cold, grated
Knead into a dough, wrap tightly and refrigerate for 1 hour.
Roll out the dough on a floured board and cut out rounds. Set on parchment line baking sheets, chill for 30 minutes, then bake at 375F for 10 minutes, or until golden brown. Remove to rack to cool.
Filling
200 gr. marzipan
100 gr. powdered sugar
Grate marzipan into the sugar, knead into a smooth dough, roll out, cut circles the same size as the cookies. Sandwich two cookies together with a round of marzipan.
Rum Glaze
200 gr. powdered sugar
2 tbls. dark rum (or enough to make a pourable glaze)
Sift sugar, stir in rum, dip sandwiched cookies into the glaze balanced on a fork, let drain, place on rack, top with a whole peeled hazelnut or candied violet, dry.
Dough
300 gr. flour
1/2 tsp. baking powder
100 g. sugar
1 packet of vanilla sugar
1 egg
150 gr. butter, cold, grated
Knead into a dough, wrap tightly and refrigerate for 1 hour.
Roll out the dough on a floured board and cut out rounds. Set on parchment line baking sheets, chill for 30 minutes, then bake at 375F for 10 minutes, or until golden brown. Remove to rack to cool.
Filling
200 gr. marzipan
100 gr. powdered sugar
Grate marzipan into the sugar, knead into a smooth dough, roll out, cut circles the same size as the cookies. Sandwich two cookies together with a round of marzipan.
Rum Glaze
200 gr. powdered sugar
2 tbls. dark rum (or enough to make a pourable glaze)
Sift sugar, stir in rum, dip sandwiched cookies into the glaze balanced on a fork, let drain, place on rack, top with a whole peeled hazelnut or candied violet, dry.