Mozart cookies, simple and so delicious

Mozart cookies are little indulgences made with marzipan, pistachios, and chocolate, inspired by the famous Mozartkugeln. Crispy on the outside, soft and aromatic on the inside, they are perfect for anyone who loves elegant Christmas cookies made with premium ingredients.

Portions: 20 large

Baking utensils:

1 x cookie cutter 4 cm x 2 cmrectangular or round
1 x baking paper
1 x small piping nozzle

For the dough:

250 g all-purpose flour (Type 405)
100 g sugar
150 g cold butter
1 large egg Size M
1 pinch of salt
1 EL cocoa powder
100 g ground almonds

For the filling:

50 g ground pistachios
200 g Marzipan raw paste
75 g powdered sugar
150 g Nougat cream
150 g redcurrant jam
50 g dark chocolate coating

Metric - US Customary

Preparation:

For the dough

Knead flour, sugar, cold butter, egg, salt, cocoa and ground almonds into a dough.
Wrap the dough in cling film and chill in the refrigerator for at least 45 minutes.

Preheat the oven to 350°F (180°C) using the conventional bake setting.

Roll out the chilled dough on a lightly floured work surface to a thickness of about 3 mm. Cut out cookies using a cookie cutter of your choice.
Place the cookies on a baking sheet lined with parchment paper and bake for about 10 minutes. Then let them cool completely.
Set aside a tablespoon of the ground pistachios. For decoration later.

Filling:

Knead the remaining ground pistachios together with the marzipan paste and the icing sugar to form a smooth mass.
Roll out this mixture with a little icing sugar and cut out cookies in the same shape (approx. 3 mm thick) using a cookie cutter.

layers

Turn all the cookies over and, using a small piping bag, pipe the nougat cream around the edge of each cookie.
Place a small dollop of currant jam in the center of half of the cookies.
Use one cookie as the base, cover it with the marzipan layer, and then cover it with a second cookie that also contains jam.
Place the cookies briefly in the refrigerator so they firm up.
Meanwhile, melt the dark chocolate coating and spread it on the cookies using a fork.
While the chocolate is still liquid, sprinkle the remaining chopped pistachios over it.

large 1

Calories: 198 kcal

Carbohydrates: 15 g

Protein: 11g

Fat: 8 g

Sugar: 12 g

Have you tried the recipe yet?

I'd be thrilled if you tagged me (@sonntagsistkaffeezeit) or used the hashtag ##sonntagsistkaffeezeit when you share your results! Please also let me know in the comments how you liked it; I'm eager to hear your feedback. Thank you so much!