Marzipan Pistachio Cookies

1
Average: 1 (1 vote)
(1 vote)
Marzipan Pistachio Cookies
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
1 hr 45 min.
Preparation
ready in 5 h. 15 min.
Ready in
Calories:
100
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories100 kcal(5 %)
Protein1.5 g(2 %)
Fat5 g(4 %)
Carbohydrates12 g(8 %)

Ingredients

for
50
For the dough
250 grams
1 generous pinch
100 grams
2 packets
organic Shell (of 1 lemon, zested)
1
medium Egg
125 grams
30 grams
To decorate
50 grams
200 grams
50 grams
3 tablespoons
300 grams
30 grams

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.