House friends

Name: House friends
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 65
Ingredients: 300 g Flour; 200 g Sugar; 1 package Vanillin sugar; 1 Bottle Rum Flavour; 3 drops of bitter almond oil; 1 knife tip ground cardamom; 200 g cold butter; 1 pinch Salt; 150 g ground walnuts; 400 g Marzipan raw mass; 2 packs dark chocolate glaze (à 100); 1 glass (225 g) Currant Jelly; 140 g Walnut halves (approx. 70 pieces); baking paper; 7-10 Tbsp Cling film

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 65

300 g Flour
200 g Sugar
1 package Vanillin sugar
1 Bottle Rum Flavour
3 drops of bitter almond oil
1 knife tip ground cardamom
200 g cold butter
1 pinch Salt
150 g ground walnuts
400 g Marzipan raw mass
2 packs dark chocolate glaze (à 100)
1 glass (225 g) Currant Jelly
140 g Walnut halves (approx. 70 pieces)
baking paper
7-10 Tbsp Cling film

Directions

1
Mix flour, sugar, vanillin sugar, rum flavouring, bitter almond oil, cardamom, cold butter, salt and ground walnuts with the dough hooks of the hand mixer to a smooth dough. Cover the dough and put it in a cool place overnight. Divide the dough. Roll out one half on a floured work surface to a thickness of approx. 1 cm and cut out round cookies (4 cm Ø). Place the cookies at a distance on 3 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Let them cool down on a cake rack.
2
Repeat the process with the second half of the dough. Knead the marzipan and roll out thinly between 2 layers of foil. Cut out round taler the size of the cookies. In the meantime, let the chocolate icing soften in a hot water bath. Spread the top of the biscuits thickly with currant jelly, place a marzipan taler on top and press carefully. Dip the marzipan side into the dissolved chocolate icing and cover with 1/2 walnut. Allow to dry completely before serving