How to make
Oven - 340°F (170°C).
Flat trays covered with baking paper.
Star-shaped cookie cutter.
Work with a mixer.
In the bowl of the mixer, mix the flour, sugar, salt, coffee (cappuccino powder) and grated chocolate. Add the soft butter and the egg. Beat on medium speed for about 3 minutes and mix the products well. A smooth dough should be obtained, which is wrapped in foil and placed in the refrigerator for about 2 hours.
Once the dough has cooled enough, place it on a lightly floured surface, divide it into two parts, put one back in the fridge and roll out the other one with a rolling pin into a circle/rectangle, which is about 3 mm thick. With a lightly floured mold, cut out the star-shaped cookies.
Once you run out of dough, the leftovers are added to the other half in the refrigerator, which is also rolled out and cookies are cut out from it. The cookies are placed onto baking paper in the tray.
Bake at 340°F (170°C) for about 10-12 minutes. Cool them completely.
The marzipan, which is at room temperature is rolled out with a rolling pin and star shaps are cut out with the same mold. It should not be thinner than 0.2″ (5 mm), maybe a little thicker.
The base of each cookie is spread with a glaze of powdered sugar, egg white and lemon juice - it should be thick, stick a marzipan star and cover it with the other cookie. Lightly press the cookies.
Using a thin piping bag, pipe out the white chocolate. Leave it to dry for about 1 hour at room temperature.
The Christmas Cappuccino Star-Shaped Cookies are ready.
Note: Almond marzipan is sold in stores. It's a cube. I'll take a picture of it, I hope it won't be taken as an advertisement, but the one I'm using is very good and I recommend it.
I needed a little more than 7 oz (200 g) of marzipan - about 10.5 oz (300 g). Because I kept it at room temperature for a long time, it had softened well, so I didn't have to put frosting to stick between the cookie and it, as in the recipe. I lightly pressed the cookie on all sides to reveal the filling.
