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🍰 Spritz cookies with chocolate glaze

177 kcal · 30 min · 4 servings

Ingredients

• 200 g soft butter
• 200 g sugar
• 3 eggs
• 0.5 vanilla pod (seeds)
• 350 g flour
• 150 g finely ground almond kernels
• 250 g marzipan raw mass
• 50 g powdered sugar
• 4 tbsp rum (or alcohol-free rum)
• 200 g dark chocolate couverture (70% cocoa content)

Instructions

1. 1. Beat the butter until creamy.
2. 2. Stir the sugar into the butter.
3. 3. Add the eggs one by one.
4. 4. Beat the mixture well until it is airy.
5. 5. Add the vanilla seeds.
6. 6. Mix the flour with the ground almonds.
7. 7. Stir the flour mixture into the butter mixture.
8. 8. Knead the dough briefly.
9. 9. Place the dough in the refrigerator for half an hour.
10. 10. Preheat the oven to 180 degrees Celsius with top and bottom heat.
11. 11. Line baking sheets with baking paper.
12. 12. Fill the dough into a piping bag with a star nozzle.
13. 13. Pipe equal-sized sticks or hearts onto the tray.
14. 14. Process the dough quickly.
15. 15. Bake the cookies until light yellow.
16. 16. Time: 5 to 8 minutes.
17. 17. Let the cookies cool on a wire rack.
18. 18. Knead the marzipan raw mass with the powdered sugar.
19. 19. Warm the mixture slightly in a small pot.
20. 20. Stir the rum into the marzipan mixture.
21. 21. Spread half of the cooled cookies with the mixture.
22. 22. Put the cookies together in pairs.
23. 23. Chop the chocolate finely.
24. 24. Warm the chocolate slightly in a water bath.
25. 25. Dip half of the cookies into the chocolate.
26. 26. Let the chocolate cookies harden on a wire rack.

Nutrition per serving

• kcal: 177
• Protein: 4 g · Fett/Fat: 9 g · Carbs: 19 g