Ingredients

Dough

Amt.Name
1/3 cupMarzipan paste
1.5 sticksbutter
3/4 cupsugar
1 pinchsalt
1 pinchcinnamon
1 pinchcaradmom
1egg
1/2 cupalmonds
2-1/4 cupsflour

Filling

Amt.Name
1-3/4 cupswild berry jam
1-1/4 sticksbutter
1 tbspicing sugar
1/4 cupdark chocolates
1 tbspcocoa powder
1 tbsprum

Decoration

Amt.Name
1 cupdark chocolate icing
1/4 cuppistachio kernels
Print Recipe
Christmas Cookies

Tools

multi-purpose icon

Multi-purpose

whisk icon

Whisk

processor icon

Processor

slicesy icon

Slicesy

Time

120 minutes

Serving(s)

30

Directions

First, chop the marzipan paste with the bamix® SliceSy® and the chopping blade. Then, finely chop the almonds with the bamix® processor. Then, mix the sugar, salt, cinnamon, cardamom, 1 egg, and marzipan with the bamix® multi-purpose blade. Add almonds, flour, and butter and mix to a smooth dough with the bamix® multi-purpose blade. Wrap the dough in cling wrap and refrigerate for approximately 1 hour. Preheat oven to 350 degrees. Roll out the dough on a floured work surface. Cut out circles. Bake the cookies for about 10 minutes, remove them from the oven, and let them cool down. Heat the jam and spread on half of the cookies. With the bamix® whisk, make a paste using the butter, icing sugar, melted chocolate, cocoa powder, and rum. Spread it on top of the jam and sandwich the cookies together. Cover with chocolate icing and decorate with pistachios.