Filled hats

Name: Filled hats
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 33
Ingredients: 1 Basic recipe for short pastry; 1/4 Bottle of bitter almond aroma; 55 g Pistachio kernels; 1 egg (size M); 150 g Marzipan raw mass; 2-3 red cherries; 7-10 Tbsp Flour; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 33

1 Basic recipe for short pastry
1/4 Bottle of bitter almond aroma
55 g Pistachio kernels
1 egg (size M)
150 g Marzipan raw mass
2-3 red cherries
7-10 Tbsp Flour
baking paper

Directions

1
When preparing the short pastry knead in the bitter almond aroma. Grind 50 g pistachios finely. Separate the egg. Knead egg white, raw marzipan paste and ground pistachios with the dough hooks of the hand mixer to a smooth mixture.
2
Roll out the dough on a floured work surface until it is about 3 mm thin and cut out circles (about 6 cm Ø). Spread on 1-2 baking trays lined with baking paper. Using two teaspoons, place a small teaspoon of filling in the middle of each cookie.
3
Flip up three sides and press them together with your fingers to form a tricorn. Cut the cherries into eighths and decorate half of the hats with them. Decorate the remaining cones with the remaining pistachios.
4
Spread the dough with whisked egg yolk. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 12-14 minutes. Let cool on a cake rack.