Allspice cookies

Name: Allspice cookies
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 300 g Flour; 100 g Sugar; 2 1/2 coated Tsp ground pimento; 1 egg (size M); 200 g Butter or margarine; 2 Egg Yolk; 2 TABLESPOONS Whipped cream; 75 g Whole milk couverture; 75 g Dark chocolate coating; 150 g Orange marmalade; 20 g Icing sugar; 1 TEASPOON Lemon juice; 7-10 Tbsp Pistachio kernels; 7-10 Tbsp Flour; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

300 g Flour
100 g Sugar
2 1/2 coated Tsp ground pimento
1 egg (size M)
200 g Butter or margarine
2 Egg Yolk
2 TABLESPOONS Whipped cream
75 g Whole milk couverture
75 g Dark chocolate coating
150 g Orange marmalade
20 g Icing sugar
1 TEASPOON Lemon juice
7-10 Tbsp Pistachio kernels
7-10 Tbsp Flour
baking paper

Directions

1
Put flour, sugar and allspice in a bowl. Make a depression in the middle and add the egg. Spread the fat in flakes on the edge of the flour. First work through all ingredients with the dough hooks of the hand mixer.
2
Then quickly knead into a smooth dough ball with cool hands. Cover and chill for approx. 30 minutes. Roll out to a thickness of approx. 3 mm on a floured work surface. Cut out cookies with a drop tin and place them on a baking tray lined with baking paper.
3
Whisk the egg yolk and cream, brush the drops with it. Bake in the preheated oven (electric: 175 ° C / gas: level 2) for 10-12 minutes. Let cool off. In the meantime, melt the chocolate coating in a hot water bath.
4
Warm up the orange marmalade. Spread half of the biscuits with chocolate coating from the bottom, the other half with jam. Place two cookies on top of each other and move them slightly against each other.
5
Mix icing sugar and lemon juice, place a blob on each cookie and press 1/2 pistachio into it. Results in about 55 cookies.