Chocolate covered Pralines filled with a layer of gingerebreadcookie, abricot marmelade and pistachio marzipan.Perfect for your Christams cookie box and as a present. —Katharina
1 hour 20 minutes
1 3/4 cups
Whole wheat rye flour
Egg or vegan egg
3/4 minus 1 tbsp cups
In This Recipe
Mix flour, sugar, baking soda and spices in a big bowl. Crumble in chilled butter and mix until all crumbles are covered in flour.
In a smaller bowl mix honey water and egg. Mix slowly with dry ingredients until a middle firm dough comes together.
Chill for 3 hours. After that line a 7inchx7inch baking form with parchment paper also sides. Preheat oven to 360°F. Then roll out dough 1/4 inch and thick cut out 7inchx7inch square. Gently lay into prepared baking pan and bake for 12 minutes. Let cool in baking pan.
In a small pot over medium heat bring marmalade and agar agar to boil fro 2-3 minutes (constantly mix).
Pour over gingerbread layer in baking pan. Refrigerate over night.
Knead pistachios into marzipan roll it out into a 7inchx7inch square should be 1/4 inch thick. Lay and press lightly over marmelade layer.
Put the e layer dough out of pan remove parchemnet paper and cut into 49 0.8inch squares
Put all the cubes on a small baing sheet lined with parchment paper and put back in fridge.
Temper the chocolate with the cocomut oil. I used TheKitchen method without thermometer.
Take the cubes out of fridge and dip each one into the chocolate make sure the chocolate on the cubes is thin. Lay the covered cubes on parchment paper. Let dry.