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Cookie Recipe Marzipan Hazelnut Moons

Anonim

Heavenly Marzipan Hazelnut Moons for the Cookie Dish.

For about 40 pieces

For the dough:

  • 50 g of flour
  • 75 g of the finest sugar
  • Packet of vanilla sugar
  • 2 tablespoons water
  • 125 g soft butter
  • 150 g of ground hazelnuts

Also:

  • about 2 tablespoons of fine brown cane sugar
  • about 1/4 teaspoon cinnamon

For the filling:

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  • 200 g marzipan raw material
  • 50 g of powdered sugar
  • grated peel of approx. 1/2 organic orange
  • 1 tbsp apricot liqueur or orange juice
  • about 150 g apricot spread (eg Schwartau "velvet").

As desired:

  • some gold stars (from Ambienti, to be ordered via ambienti.de).

Preparation:

1. Knead dough ingredients, shape to the ball. Wrap in foil and allow to cool for about 1 hour.

2. Preheat oven to 180 degrees (hot air: 160 degrees). Roll out the dough in portions between two cut frozen bags approx. 4 mm thick. Refrigerate. Cut out moons from the dough (possibly with serrated edge, approx. 4.5 cm in size). Put on a sheet of baking paper. Brush half of the moons with a little water, mix brown sugar and a little cinnamon and sprinkle over it. Bake on a medium rack for 8-10 minutes.

3. Knead marzipan paste, powdered sugar, orange peel and liqueur or juice. Roll out thinly between sliced ​​freezer bags. Cut out moons of the same size, dipping the cookie cutter in icing sugar again and again.

4. Coat baked moons on the underside with a little apricot spread. Put one marzipan moon on each half. Collapse with the smashed side of the remaining moons. If desired, dust with a few gold stars.

Difficulty: medium

Preparation time: approx. 2 1/4 hours

Cooling time: approx. 1 hr.

You want to shorten the baking time? Then play our biplane game with baked delicacies:

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