Mozart Coins
Indulge in the delightful charm of Mozart Coins, the show-stoppers of any cookie spread! These irresistible treats feature a buttery almond shortcrust enveloping a luscious filling of sweet marzipan, rich nougat, and creamy pistachio. Think of them as tiny, gourmet pralines that are perfect for satisfying your sweet cravings!
Prep
120
min
Cook
10
min
Serves
46
people
Level
intermediate
📝 Ingredients
Shopping List
- to taste unit apricot jam
- to taste unit chopped pistachios
- 200 g dark chocolate coating
- 1 unit egg
- 100 g ground almonds
- 200 g marzipan
- 250 g nut nougat mass
- 190 g pistachio cream
Pantry Items
Amounts also listed in instructions below
- 200 g butter
- 300 g flour
- salt (to taste)
- 150 g sugar
- vanilla sugar (to taste)
👨🍳 Instructions
- 1
Knead all ingredients for the dough into a soft, smooth dough.
- 2
Wrap the dough in foil and let it rest in the refrigerator for 30-60 minutes or overnight.
- 3
Preheat the oven to 180 °C (356 °F) with top/bottom heat.
- 4
Roll out the dough on a lightly floured surface and cut out desired shapes.
- 5
Bake the cookies for 8-10 minutes, then let them cool completely.
- 6
Dip the top of the cookies in melted chocolate coating, optionally sprinkle with chopped pistachios.
- 7
Roll out the marzipan and cut out circles slightly smaller than the cookies. Spread some jam on the underside of the second cookie half, then place the marzipan circles on top.
- 8
Warm the nut nougat mass briefly in the microwave. It should still be firm enough to pipe. Pipe a ring of nut nougat mass around the edge of the marzipan circle on the underside of the second cookie half and fill the center with pistachio cream.
- 9
Carefully assemble both halves (they will be wobbly at this point) and let them dry completely.
💡 Pro Tips
- ✓Chill your dough for minimum 2 hours (not just 30-60 minutes) because the butter needs to solidify completely at 32°F to prevent spreading and maintain clean cookie edges during baking.timing2+ hours at 32°F
- ✓Roll dough to exactly 3-4mm thickness using guide sticks because Mozart coins need uniform thickness for even baking and proper chocolate coating adhesion.technique3-4mm thickness
- ✓Temper your chocolate coating to 88-90°F before dipping because properly tempered chocolate creates a glossy finish and prevents bloom formation on stored cookies.ingredient88-90°F
- ✓Apply apricot jam at 104-113°F (warmed but not hot) because this temperature allows smooth spreading without melting the marzipan while creating proper adhesion between layers.technique104-113°F
- ✓Use a wire cooling rack elevated 1 inch above counter because proper air circulation prevents steam condensation that would make cookie bottoms soggy and compromise chocolate adhesion.equipment1 inch elevation
Share this recipe
Prep
120
min
Cook
10
min
Serves
46
people
Level
intermediate
Share this recipe
Mozart Coins
Indulge in the delightful charm of Mozart Coins, the show-stoppers of any cookie spread! These irresistible treats feature a buttery almond shortcrust enveloping a luscious filling of sweet marzipan, rich nougat, and creamy pistachio. Think of them as tiny, gourmet pralines that are perfect for satisfying your sweet cravings!
📝 Ingredients
Shopping List
- to taste unit apricot jam
- to taste unit chopped pistachios
- 200 g dark chocolate coating
- 1 unit egg
- 100 g ground almonds
- 200 g marzipan
- 250 g nut nougat mass
- 190 g pistachio cream
Pantry Items
Amounts also listed in instructions below
- 200 g butter
- 300 g flour
- salt (to taste)
- 150 g sugar
- vanilla sugar (to taste)
👨🍳 Instructions
- 1
Knead all ingredients for the dough into a soft, smooth dough.
- 2
Wrap the dough in foil and let it rest in the refrigerator for 30-60 minutes or overnight.
- 3
Preheat the oven to 180 °C (356 °F) with top/bottom heat.
- 4
Roll out the dough on a lightly floured surface and cut out desired shapes.
- 5
Bake the cookies for 8-10 minutes, then let them cool completely.
- 6
Dip the top of the cookies in melted chocolate coating, optionally sprinkle with chopped pistachios.
- 7
Roll out the marzipan and cut out circles slightly smaller than the cookies. Spread some jam on the underside of the second cookie half, then place the marzipan circles on top.
- 8
Warm the nut nougat mass briefly in the microwave. It should still be firm enough to pipe. Pipe a ring of nut nougat mass around the edge of the marzipan circle on the underside of the second cookie half and fill the center with pistachio cream.
- 9
Carefully assemble both halves (they will be wobbly at this point) and let them dry completely.
💡 Pro Tips
- ✓Chill your dough for minimum 2 hours (not just 30-60 minutes) because the butter needs to solidify completely at 32°F to prevent spreading and maintain clean cookie edges during baking.timing2+ hours at 32°F
- ✓Roll dough to exactly 3-4mm thickness using guide sticks because Mozart coins need uniform thickness for even baking and proper chocolate coating adhesion.technique3-4mm thickness
- ✓Temper your chocolate coating to 88-90°F before dipping because properly tempered chocolate creates a glossy finish and prevents bloom formation on stored cookies.ingredient88-90°F
- ✓Apply apricot jam at 104-113°F (warmed but not hot) because this temperature allows smooth spreading without melting the marzipan while creating proper adhesion between layers.technique104-113°F
- ✓Use a wire cooling rack elevated 1 inch above counter because proper air circulation prevents steam condensation that would make cookie bottoms soggy and compromise chocolate adhesion.equipment1 inch elevation