Mozart Cookies

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Deliciously festive cut-out cookies inspired by the classic Mozartkugel, a praline made from chocolate, pistachios, marzipan and nougat. It was created by Salzburg / Austria confectioner Paul Fürst in 1890 and named after the composer Wolfgang Amadeus Mozart. The heart of the Salzburg Mozartkugel is made from green marzipan. Use raw pistachios for a better result.

 

Cookie Dough	Filling and Garnish
325 g White spelt flour (or regular plain flour) 1 Large pinch of baking powder 50 g Sugar 15 g Vanilla sugar 1 Medium egg 150 g Butter, softened	200 g Marzipan paste, cut into small pieces 30 g Finely ground pistachios (I used raw pistachios) 75 g Icing sugar 100 g Nougat 100 g Couverture (I used milk chocolate), chopped 1 tbsp Chopped toasted pistachios

1. Mix the flour with the baking powder in a mixing bowl. Add the remaining ingredients and mix everything together (with your hand or a food processor) to form a dough. Knead into a smooth ball of dough with your hands.
2. Line two large baking tray with baking paper. Set aside. Preheat the oven to 180C/350F.
3. On a lightly floured work surface, roll out the cookie dough to a thickness of about 3 mm. Use a flower or star shaped cookie cutter to cut out 60 cookies, place them on the prepared baking tray and bake for 12 minutes. Remove the biscuits with the baking paper onto a wire rack and leave to cool.
4. Knead the marzipan, icing sugar and ground pistachios together. Roll out the marzipan on a work surface lightly sprinkled with icing sugar or a silicone baking mat to a thickness of about 3 mm. Use the same cutter to cut out marzipan for half of the baked biscuits.
5. Cut the nougat into small pieces and melt slowly in a bain-marie over a low heat.
6. Use a table knife to spread the nougat on the top of a biscuit. Place the cut-out marzipan on top. Coat the underside of a second biscuit and press it lightly onto the marzipan. Repeat with the remaining cookies.
7. Melt half of the couverture in a bain-marie over a low heat. Add the remaining couverture to the melted couverture and stir until smooth.
8. Coat the top of the Mozart cookies with melted chocolate and sprinkle with the chopped pistachios.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com