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Petit fours with coffee and marzipan
These festive mini pastries with marzipan and pistachios can actually always, whether it is party or not.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Beat the eggs with a mixer lightly.
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Add the granulated sugar and the salt during spooning. Keep on patting until light yellow egg foam is formed. This takes approx. 8 min.
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Sift the self-raising flour above it and carefully fold it.
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Divide the batter over a griddle covered with parchment paper. Spread the batter to a square of approx. 40 x 40 cm using a spatula.
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Fry in about 8 minutes until golden brown and done. The biscuit is cooked when it springs back when you push it gently. Remove from the oven and allow to cool.
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Put the pistachio nuts in a small oven dish and roast them for approx. 8 minutes at 180 ° C. Remove from the oven and allow to cool on a plate. Finely chop the nuts.
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Put the butter in a bowl and whisk in 5 minutes. Add the icing sugar in 2 parts and beat for another 5 minutes to an airy butter cream.
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Beat the espresso powder and cardamom through.
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Place the biscuit with the baking paper on top of the work surface and carefully remove the baking paper. Cut out 4 squares of 16 x 16 cm.
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Brush each square with ¼ of the buttercream and sprinkle with ¼ of the chopped pistachios. Put the 4 slices carefully together.
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Sprinkle the worktop and half of the marzipan with some icing sugar and roll out into a rag (approx. 3 mm thick). Cut out a square of 16 x 16 cm.
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Place on the slices of biscuits with buttercream and press gently. Put in the freezer for 15 minutes.
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Carefully slice the cake into 4 x 4 cm square petit fours with a sharp knife.
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Cross the rest of the marzipan flowers or other figurines and decorate the petit fours.
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Nutrition
275Calories
Sodium4% DV90mg
Fat22% DV14g
Protein10% DV5g
Carbs11% DV32g
Fiber4% DV1g
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