Marzipan-Pistazien Cookies

Ingredients

• 250 g flour
• 1 tsp Baking powder
• 100 g sifted powdered sugar
• 2 packets bourbon vanilla sugar
• zest of 1 untreated lemon
• 1 egg (medium size)
• 125 g butter
• 30 g crème fraîche
• 50 g pistachio nuts
• 200 g marzipan base
• 50 g sifted powdered sugar
• 3 tbsp raspberry liqueur
• 300 g dark chocolate couverture
• 30 g pistachio nuts

Instructions

1. 1.

   Mix flour with baking powder, powdered sugar, vanilla sugar and lemon zest in a bowl. Add egg, butter pieces and crème fraîche. Scrape everything with a knife to create crumbs, then quickly knead into a smooth dough by hand. Wrap in cling film and refrigerate for 1 hour.

2. 2.

   Roll dough on floured surface to about 3 mm thickness. Cut out circles with wavy edges (about 3 cm diameter). Place on baking trays lined with parchment paper and bake in preheated oven at 180°C (gas: level 2-3, fan: 160°C) for 12‑15 minutes. Cool cookies on a wire rack.

3. 3.

   Finely grind pistachios. Mix with marzipan, powdered sugar and raspberry liqueur to form a firm yet pliable dough. Fill a piping bag with a large star tip and pipe a dot onto each cookie. Refrigerate for 2.5 hours.

4. 4.

   Cut chocolate into pieces, put two‑thirds in a bowl and melt over a double boiler. Remove from heat and stir in the remaining chocolate until melted. Let set, then reheat briefly over the double boiler. Coat cookies with chocolate and decorate each with a halved pistachio.