Poppy seed cookies filled with cherry marzipan
Poppy seed cookies filled with cherry marzipan are like a little touch of magic that melts on the tongue.
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Portions: 30 large
Baking utensils:
- 1 x round cookie cutter(approx. 4 cm diameter)
- 1 x rolling pin
- 2 x baking paper
- 125 g cold clarified butter (Alternatively, butter)
- 75 g ground poppy seeds
- 100 g sugar
- 1 parcel vanilla sugar
- 200 g all-purpose flour plus a little more for the work surface
- 1 large egg Size M
- 4 EL Cherry marzipan jam
- 150 g white chocolate coating
- Sprinkles of your choice
Preparation:
Make the dough:
- Place the cold clarified butter, cut into small pieces, into a large bowl along with the poppy seeds, sugar, vanilla sugar, flour and egg.
- Knead everything with your hands or a hand mixer (dough hooks) until a smooth dough is formed.
- Wrap the dough in cling film and refrigerate for 30 minutes.
Prepare the oven:
- Set the oven to 180 degrees (top and bottom heat) and let it preheat.
- Line two baking trays with baking paper so that the cookies don't stick later.
Roll out the dough and cut out shapes:
- Dust your work surface with a little flour. Take the dough out of the refrigerator and roll it out with a rolling pin to a thickness of about 2 mm.
- Cut out small circles using a round cookie cutter (approx. 4 cm in diameter). If you don't have a cookie cutter, a glass or a cup works great too!
- Carefully place the circles onto the baking trays.
Bake:
- Bake the cookies on the middle rack for 10–12 minutes. They should be golden yellow, not brown.
- Take them out of the oven and let them cool down completely – they will be soft at first, but will harden as they cool.
Fill:
- Spread about half a teaspoon of cherry-marzipan jam on the underside of one cookie and carefully press a second cookie on top. This creates a "double-decker".
Decorate:
- Gently melt the white chocolate over a double boiler. To do this, fill a small saucepan with a little water, heat it, and place a bowl containing the chocolate over the top. Stir until melted.
- Coat half of the baked cookies with the chocolate coating. Sprinkle colorful sprinkles on top as desired before the chocolate hardens.
- Let the cookies dry thoroughly – ideally on a wire rack or baking paper.
large 1
Calories: 135 kcal
Carbohydrates: 16.5 g
Protein: 2.1g
Fat: 8.8 g
Sugar: 10.8 g