Almond Cookies with Nougat and Pistachios
As it gets colder outside, it’s the perfect time to start baking cookies, sipping cocoa, and watching all the Harry Potter movies in one go, right? 😄 I absolutely adore marzipan, nougat, and pistachios to the point where I almost ate all the cookies I baked by myself. The beauty of this recipe is that you can customize it to your preferences. If you’re team marzipan, you can make the cookies with almonds and enjoy them individually. If you’re a nougat enthusiast, you can add a bit more filling between the cookies. And if you love all three, better make a double batch! 😁
Ingredients for approximately 18 cookies
1.76 ounces (50g) marzipan
4.4 ounces (125g) softened vegan butter
4.76 ounces (135g) all-purpose flour
2.12 ounces (60g) powdered sugar
1.94 ounces (55g) ground almonds
1/2 teaspoon vanilla sugar
A pinch of salt
Optional: 1/2 bottle bitter almond aroma
3.53 ounces (100g) chopped pistachios (or chopped almonds)
5.29 – 7.05 ounces (150-200g) nougat
Grate the marzipan and knead it with the vegan butter (it’s easiest to do this with your hands). Gradually knead in all the other ingredients with the marzipan-butter mixture. Place the dough in the refrigerator for an hour. Once the dough firms up a bit, shape it into a roll. Roll this dough log in the chopped pistachios and place it back in the refrigerator (preferably overnight so it hardens properly for easier slicing).
Then, cut the dough log into slices and bake at 356°F (180°C) for 10-12 minutes. If you’d like, you can add a few chopped pistachios to the top of half of the cookies and gently press them down; these will serve as the tops later.
Once the cookies are completely cooled, slightly warm the nougat, making sure it doesn’t get hotter than body temperature. Using a piping bag, spread the nougat on half of the cookies and gently place the tops on them, pressing lightly. Feel free to decorate the cookies with chocolate and chopped pistachios as you like. Enjoy! 😋🍪
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