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🍽️ Comet Cookies

145 kcal · 30 min · 4 servings

Ingredients

• 150 g dark chocolate coating
• 125 g butter
• 200 g powdered sugar
• 1 egg yolk
• 200 g hazelnuts (ground)
• 50 g flour
• 50 g cornstarch
• 200 g marzipan base
• 100 g powdered sugar
• 2 drops bitter almond extract
• red food coloring
• 100 g apricot jam
• sugar (for sprinkling)

Instructions

1. 1. Melt the chopped chocolate in a water bath.
2. 2. Let the melted chocolate cool down briefly.
3. 3. Beat the butter with powdered sugar and the egg yolk until creamy.
4. 4. Stir the cooled chocolate into the butter-sugar mixture.
5. 5. Knead the ground hazelnuts, flour, and starch into the dough.
6. 6. Wrap the dough in cling film.
7. 7. Let the dough rest in the refrigerator for about 1 hour.
8. 8. Preheat the oven to 180 degrees.
9. 9. Roll out the dough between two layers of cling film to a thickness of approx. 4 mm.
10. 10. Cut out the comet shapes from the dough.
11. 11. Place the cookies on a baking sheet lined with baking paper.
12. 12. Bake the cookies for 8 to 10 minutes in the preheated oven.
13. 13. Remove the cookies from the oven and let them cool completely.
14. 14. Knead the marzipan raw mass with powdered sugar and bitter almond oil.
15. 15. Color the marzipan dough with red food coloring.
16. 16. Cut out comet shapes from the colored marzipan as well.
17. 17. Warm the jam and pass it through a sieve.
18. 18. Brush the cooled cookies with the smooth jam.
19. 19. Place the marzipan comets on the jam-brushed cookies.
20. 20. Let the cookies dry.
21. 21. Sprinkle the finished cookies with sugar at the end.

Nutrition per serving

• kcal: 145
• Protein: 2 g · Fett/Fat: 8 g · Carbs: 16 g