Cognac cookies
- From
- Erla-Elsa
- Makes
- Makes 168 cookies (3 trays of 56)
- Oven
- 200 °C200 °C (400 °F)
Ingredients
Marzipan bases
- 825 g marzipan1¾ lb marzipan
- 480 g sugar1 lb sugar
- 6 egg whites
Buttercream
- 300 g butter, softened11 oz butter, softened
- 500 g icing sugar (powdered sugar)1 lb icing sugar (powdered sugar)
- 4 tsp vanilla sugar
- 7 tbsp cognac (or brandy)
- 4 egg yolks
Chocolate coating
- 400 g dark chocolate14 oz dark chocolate
- 40 g Palmín (a solid coconut fat; use refined coconut oil)1½ oz Palmín (a solid coconut fat; use refined coconut oil)
Method
Marzipan bases
- Grate the marzipan and mix it with the sugar and egg whites. Do not overmix.
- Pipe the mixture with a piping bag onto a baking tray lined with baking paper, in rounds the size of a 100-krónur coin (about 2½ cm), 8 × 7 per tray.Pipe the mixture with a piping bag onto a baking tray lined with baking paper, in rounds the size of a 100-krónur coin (about 1 in), 8 × 7 per tray.
- Bake on the third shelf from the top at 200°C for about 12 minutes (185°C fan).Bake on the third shelf from the top at 400 °F for about 12 minutes (375 °F fan).
- Let the cookies cool completely on the tray.
Buttercream
- Beat the softened butter, icing sugar, vanilla sugar, cognac and egg yolks together well.
- Spread the buttercream on the flat side of each cookie and chill well.
Chocolate coating
- Melt the chocolate and Palmín together over a low heat and dip the buttercream side of the chilled cookies in it. Leave to set somewhere cool.
Other batch sizes
Half batch
A half batch makes about 84 cookies.
Marzipan bases
- 410 g marzipan14 oz marzipan
- 240 g sugar8 oz sugar
- 3 egg whites
Buttercream
- 150 g butter, softened5½ oz butter, softened
- 250 g icing sugar (powdered sugar)9 oz icing sugar (powdered sugar)
- 2 tsp vanilla sugar
- 3 tbsp cognac (or brandy)
- 2 egg yolks
Chocolate coating
- 200 g dark chocolate7 oz dark chocolate
- 20 g Palmín½ oz Palmín
Small batch (250 g marzipan)
No coating amounts are given for the small batch.
Marzipan bases
- 250 g marzipan9 oz marzipan
- 1½ dl sugar⅔ cup sugar
- 2 egg whites
Buttercream
- 150 g butter, softened5½ oz butter, softened
- 2 dl icing sugar (powdered sugar)¾ cup icing sugar (powdered sugar)
- 2 tsp vanilla sugar
- 3 tbsp cognac (or brandy)
- 2 egg yolks
As she wrote it
410 Koníakskökur 240
(Erla-Elsa)
825 gr. Marsipan - 480 gr. sykur
3 6 eggjahv.
-> Rífa marsip. niður
og ekki hræra of mikið
Nota Rjómasprautupoka 8x7 á
plötuna á 3ju efstu Rim 100kr
200°C í ca. 1? mín. (185°C m/blæstri
Kólna alveg á plötunni
Krem:
150 300 gr. smjör - 250 500 gr. flórsykur
2 4 tsk. Vanillusykur - 7 msk. koníak 3 msk.
2 4 eggjarauður -> þeyta vel
200 400 gr. dökkt súkkul. + 40 20 gr. Palmín
(250 gr. marsipan
1 1/2 dl. sykur - 2 eggjahvítur)
(Krem: 150 gr. smjör - 2 dl. flórs.
2 tsk. vanillus - 2 eggjarauður)
3 msk. koniak ]
3x56 = 168 kökur (825 gr. marsipani)