These sandwich biscuits are are glued together with soft chocolate nougat. If you cannot find nougat, you can use melted chocolate or thick jam instead.
2 people made this
Makes: 30 biscuits
50g plain marzipan
125g caster sugar
1 pinch salt
250g butter, at room temperature
1 lemon, zested
200g plain flour
60g unsweetened cocoa powder
100g soft German nougat
100g plain chocolate for dipping
Method Prep:25min › Cook:12min › Ready in:37min
In a bowl knead marzipan, sugar and eggs with the dough hook of an electric mixer until smooth. Add butter, salt and lemon zest and beat with the whisk attachment until foamy. Sift flour, cornflour and cocoa and fold into the mix until well combined.
Preheat the oven to 190 C / Gas 5. Grease a baking tin or line it with greaseproof paper.
Fill the mixture into a piping bag fitted with a medium size star nozzle. Pipe small oblong biscuits onto the baking tin, leaving at least 3cm between each.
Bake in the preheated oven until they are no longer soft to the touch, about 12 to 15 minutes.
Warm the nougat in a hot water bath until it reaches spreadable consistency. In another bowl melt the chocolate. Assemble two biscuits with a thin layer of nougat and dip one end into the melted chocolate.
Let cool on a wire rack until the chocolate is set. Store in an airtight tin.