Nougat-Marzipan Cookies

Ingredients

• 100 g almonds (with skin)
• 75 g powdered sugar from birch sugar
• 2 tbsp beetroot juice
• 100 g Hazelnuts
• 2 tbsp Coconut oil
• 100 g dark chocolate
• 2 tbsp honey
• 150 g spelt whole‑grain flour
• 70 g coconut blossom sugar
• 100 g ground hazelnuts
• 0.25 tsp clove powder
• 1 tsp cinnamon
• 1 egg (size M)
• 160 g cold butter

Instructions

1. 1.

   Cover almonds in a pot with water, simmer for 2 minutes, drain and cool, then remove skins. Pulse the kernels in a food processor until finely ground. Mix well with powdered sugar and beetroot juice. Chill in the refrigerator.

2. 2.

   Roast hazelnuts in a preheated oven using the grill function until they turn dark brown. Remove, let slightly cool, wrap in a kitchen towel, and rub to remove shells. Process hazelnuts in a food processor until a liquid cream forms. Melt chocolate, add coconut oil and honey, mix well. Let cool slightly, fold into the nut mixture, and combine thoroughly. Chill again.

3. 3.

   Sift flour with coconut blossom sugar, ground hazelnuts, and spices; pile onto a baking sheet. Press a shallow well in the center and crack an egg into it. Chop cold butter into pieces and place around the dough. Using a large knife, cut butter from outside to inside until crumbly. Quickly knead into a smooth dough with both hands. Wrap and refrigerate for 1 hour.

4. 4.

   Shape dough into two rolls (about 2.5 cm diameter), slice 1 cm thick rounds, roll into balls. Place on parchment‑lined tray spaced apart; press a shallow indentation in each ball with the handle of a wooden spoon. Bake in a preheated oven at 200 °C (180 °C fan) for about 12 minutes. Cool on a wire rack.

5. 5.

   Fill a pastry bag fitted with a medium tip with nougat filling and pipe into the cookies.

6. 6.

   Roll marzipan thinly on a work surface, cut out small star shapes. Place one star on each cookie and dust with powdered sugar if desired.