These cookies are heaven if you love almonds and marzipan. Although they don’t have any marzipan in it, they do taste a bit like it which I love love love. Not only do they taste delicious but they also make a beautiful last minute gift for your foodie & gourmet friends.
Ingredients – for 40-50 pieces:
- 2 vanilla bean – scrape out the pulp
- 250g ground almonds
- 180g icing sugar (white)
- 2 tbsp flour
- 1 egg white (40g)
- 20g pistachios (you need a nut grinder and coarsely ground them)
- 100g dark chocolate (70%)
- Mix the ground almonds, icing sugar, flour, vanilla pulp and a pinch of salt.
- Whisk the egg white and add in portions to the almond mixture forming a smooth, dry dough. Wrap the dough in clear film and let rest for 30 min in the fridge.
- Preheat the baking oven to 180 C degrees. Divide the dough in 4-5 portions and form rolls of 1.5cmø. Cut pieces with 5cm length and place on a baking tray lined with baking parchment. Bake the cookies for 6-8 min max. Check them at 6 minutes depending on your oven. The cookies are ready when you can easily remove them from the baking paper lined tray. Bake more trays depending on how many rolls you have left and how many more 5cm long cookies you can cut.
- Once all cookies are baked, coarsely chop the dark chocolate and melt in a metal bowl over a pan with hot boiling water. Be careful that the bowl doesn’t touch the water, the chocolate needs to melt slowly. Ideally the chocolate should not reach more than 42-45 C degrees. You can use a cooking / jelly thermometer. Remove from the heat & let cool down to 28 C degrees. Then turn up heat again and heat the melted chocolate to 32-33 C degrees. Remove from the heat.
- Dip each end of the cookie into the chocolate. Make sure each side has equal length of chocolate dipping. Sprinkle with the coarsely ground pistachios and let dry. The cookies keep well in metal tins for 2-3 weeks.
Inspiration: essen & trinken 11/2015