Chocolate Tongues

Name: Chocolate Tongues
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 45 Portionen
Ingredients: 150 g Butter or margarine; 20 g Marzipan raw material; 1 Stück Egg yolk; 1 TL Vanilla; 225 g Flour; 60 g Icing sugar; 2 TL Cocoa powder; 1 Packung Whole milk glaze; Whole, peeled almonds for decoration

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Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

45 Min

Description

Chocolate tongues are fine cookies from the Thermomix® with marzipan, butter and a hint of vanilla, refined with cocoa and whole milk glaze. The recipe from the cookies category is ideal as a Christmas finger food or festive dessert. Preparation takes about 60 minutes, of which 45 minutes are active working time. Yields approx. 45 servings. A delicious treat for the whole family.

Ingredients (9 ingredients)

150 g Butter or margarine
20 g Marzipan raw material
1 Stück Egg yolk
1 TL Vanilla
225 g Flour
60 g Icing sugar
2 TL Cocoa powder
1 Packung Whole milk glaze
Whole, peeled almonds for decoration

Preparation (6 steps)

Mix fat, marzipan and icing sugar

Thermomix® Setting

30 sec/Speed 4

Cut the soft fat (150g butter or margarine) into cubes. Add to the mixing bowl together with the cubed marzipan (20g) and the sifted icing sugar (60g) and mix for 30 sec./speed 4.

30 sec

Add egg yolk and vanilla

Thermomix® Setting

20 sec/Speed 3

Add the egg yolk (1) and vanilla (1 tsp) and mix for 20 sec./speed 3.

20 sec

Mix and incorporate flour and cocoa

Thermomix® Setting

2 min/Kneading speed

Mix the flour (225g) with the cocoa powder (2 tsp), sift and add to the mixing bowl. Insert the Patix dough knife and process into a dough for 2 min./kneading stage.

2 min

Fill dough into piping bag and pipe

Fill the dough into a piping bag with a large star nozzle. Pipe tongues onto the prepared baking sheet.

Baking

Baking heat: Electric oven preheated to 180°, fan oven 160°, gas mark 2. Baking time: 10-12 minutes.

Cool and glaze

Let cool on a wire rack, then melt the whole milk glaze according to the package instructions, dip the cookies in at the thicker end. Decorate with one peeled almond each, let the glaze dry completely.