Marzipan cookies with pecan nuts
Preparation time: 30 min.
Created on: 04.08.2016
Last changes: 22.09.2016
- Place the pecan nuts in the blender jug and process for 10 seconds/speed setting 8. Toast the chopped nuts in a fat-free frying pan. Tip them into a small bowl and set aside to cool.
- Place the sugar in the blender jug and process for 10 seconds/turbo button. Add the egg yolk, flour, salt, butter and marzipan, then mix for 20 seconds/speed setting 5. Shape the biscuit dough into several rolls, each 3 cm in diameter, then wrap in cling film. Leave in the refrigerator overnight.
- Pre-heat the oven to 180 °C. Unwrap the rolls of dough, tip some sugar onto a plate, then roll the biscuit dough in the sugar. Cut the rolls into slices 5–7 mm thick, then arrange on a baking tray lined with baking paper. Bake in the oven for 10 minutes until golden brown, then leave to cool on a wire rack.
TIP: Walnuts or Brazil nuts can be used instead of pecan nuts.
Bon appétit with Monsieur Cuisine