Another great Holiday season cookie. Marzipan with finely ground pistachio wrapped in cookie dough, glazed with rum-powdered sugar glaze and sprinkled with chopped pistachios.

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What you need to make about 45  - 50 cookies

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2 cups / 250 gr of flour

2 tsp cinnamon

a pinch of salt

1/2 cup / 70 gr of powdered sugar

7 tbsp / 100 gr butter cubed

1 whole egg + 1 egg yolk

3/4 cup / 80 gr pistachios

16 oz / 250 gr marzipan

5 tbsp of milk

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Glaze

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1/2 cup / 70 gr of powdered sugar

2 tbsp of rum

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Step by step:

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Mix flour, cinnamon and salt in a large mixing bowl. Add egg, egg yolk and butter. Use 2 knifes or a pastry cutter to cut all ingredients together to a crumbly dough. Use your hands to quickly knead into a smooth dough. Wrap the dough in cling wrap and chill for 2 hours in the fridge.

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Take 2 tbsp off of the pistachios, set aside. Finely ground the remaining pistachios in the food processor. Knead the pistachios into the marzipan and split into 3 equally large rolls, about 12 inches long.

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Preheat the oven to 350 F / 180 C. Line a baking sheet with parchment paper.

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Split the cookie dough into 3 same sized balls and roll out into 12 by 10 inches. Brush the dough with the milk, set a pistachio-marzipan roll in the middle and wrap the dough around it. Set seam down on the baking sheet. Repeat with the remaining pieces. Put the baking tray on the 2nd lowest rack and bake the cookie rolls for 15 - 20 minutes.

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Mix 2 tbsp of rum and 1/2 cup of powdered sugar. Roughly chop the 2 tbsp of pistachios. Brush on the hot cookie rolls and sprinkle with the pistachios.

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Let cool and carefully cut into 1/2 inch thick cookies.

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Enjoy!

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