Marzipan Pistachio Cookies
- For the dough
- 250 grams Pastry flour
- 1 generous pinch Baking powder
- 100 grams powdered sugar (Sifted)
- 2 packets Bourbon vanilla powder
- organic Shell (of 1 lemon, zested)
- 1 medium egg
- 125 grams butter
- 30 grams Crème fraiche
- To decorate
- 50 grams Shelled pistachio
- 200 grams Marzipan
- 50 grams powdered sugar (sifted)
- 3 Tbsps raspberry Brandy
- 300 grams Dark couverture chocolate
- 30 grams Shelled pistachio
For the dough, mix flour with baking powder, powdered sugar, vanilla sugar and lemon zest in a bowl. Add egg, pieces of butter and crème fraîche. Chop ingredients together with a knife so that crumbs are formed, then quickly knead by hand until smooth. Wrap in foil and refrigerate for 1 hour.
Roll out dough to about 3 mm (approximately 1/10 inch) thick on a floured surface. Cut circles with a wavy edge of about 3 cm (approximately 1 inch) in diameter. Place on baking sheet lined with parchment paper and bake in preheated oven at 180°C (approximately 350°F) for 12–15 minutes. Let cool on a wire rack.
To decorate, finely grind pistachios and mix with marzipan, powdered sugar and raspberry liqueur into a firm but pliable mass. Fill a piping bag with mixture and squirt polka dots on each cookie. Let cool for 2 1/2 hours.
Cut chocolate into pieces, put 2/3 in a bowl and melt in a double boiler. Remove from heat and stir in rest of chocolate until melted. Let chocolate set, then melted again on double boiler. Cover cookies with chocolate, decorate with one halved pistachio, let cool and serve.