Mozartkugeln…turned cookie!
Mozart Cookies (inspired by the Mozartkugeln)
- 3/4 cup of white, granulated sugar
- 1 stick (1/2 cup) of unsalted butter, softened
- 1 large egg, beaten
- 1-1/4 cup of all-purpose flour
- 3/4 cup of almond flour
- 1 lemon, zest
- 1/2 cup of pistachios, chopped
- additional ground pistachios ((as topping))
Chocolate Topping
- 8 oz of semisweet chocolate
- In a large bowl, beat together sugar and butter. Once fully beaten, mix in egg and vanilla extract.
- Add both flours to wet ingredients, and mix well. Add lemon zest, and mix well. Fold in chopped pistachios.
- Cover cookie dough with plastic wrap, and refrigerate for 1 hour or until chilled and firm.
- Preheat oven to 350?F, and line two baking sheets with parchment paper.
- Roll cookie dough to about 1/4 to 1/2 inch thick onto a well-floured surface.
- Using any cookie cutter (I used a Mozart-shaped one!), cut cookie dough, and place on baking sheet.
- Bake cookies for 12-15 minutes or until slightly golden brown (only slightly!) around the edges.
- Allow cookies to cool completely before dipping in chocolate.
- Melt semisweet chocolate in microwave or over double boiler.
- 10. Dip tops of each cookie in the melted chocolate, and sprinkle each with ground pistachios.