Chocolate nut coins

Name: Chocolate nut coins
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 65
Ingredients: 150 g + approx. 150 g walnut kernels; 300 g + some flour, 200 g sugar; 5-6 Drop Rum Flavour; 200 g cold butter, salt; 400 g Marzipan raw mass; 1 (200 g) bottle of cake glaze; 1 (225 g) small glass of red jelly; 7-10 Tbsp Cling film

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 65

150 g + approx. 150 g walnut kernels
300 g + some flour, 200 g sugar
5-6 Drop Rum Flavour
200 g cold butter, salt
400 g Marzipan raw mass
1 (200 g) bottle of cake glaze
1 (225 g) small glass of red jelly
7-10 Tbsp Cling film

Directions

1
Grind 150 g nuts. Knead with 300 g flour, sugar, flavour, cold butter in pieces and 1 pinch of salt first with a hand mixer, then briefly with your hands until smooth. Cover and leave to cool overnight
2
Line 2 baking trays with baking paper. Roll out the dough on a little flour to a thickness of about 1 cm, cut out circles (about 4 cm Ø). Place on the baking trays. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 10 minutes. Cooling down
3
Knead marzipan briefly with hands. Roll out between 2 layers of foil 3-4 mm thick, cut out biscuit-sized circles. Put the glaze bottle in hot water for about 10 minutes. Spread the biscuits with jelly, place 1 marzipan on each, press lightly. Pour the glaze into a bowl. Dip the biscuits with the marzipan side and decorate with about 150 g nuts. Allow to dry