German Chocolate Truffle Cookies

The credit for these delicious cookies go to my cousin’s wife Manja in Germany. Manja and her two daughters are avid bakers during the holiday season. They baked 21 different sorts of cookies this year. I saw her photos on FB and these truffle cookies caught my attention. I translated the recipe from German into English and am thrilled to share it with my blog community.


Prep Time: 45 min

Bake Time: 8 min

Rest Time: 1-2 hrs

Cuisine: German

Author: Angelika Hanna / Zest4Food


For the dough:

  • 2 cups pastry flour
  • A little less than 1 cup icing sugar
  • 2 egg yolks
  • A little less than 9 tbsp unsalted butter
  • 100 g (3.5 oz) marzipan
  • 1 package vanilla sugar

For the truffle filling:

  • 5.4 oz dark unsweetened chocolate to melt (I used Baker’s)
  • A little less than 2 tbsp unsalted butter
  • 1 tbsp icing sugar
  • 1 tbsp rum extract
  • 100 g Mascarpone (An Italian cream cheese usually used in tiramisu)

For the topping:

  • Melted dark chocolate


For the dough:

  1. In a large bowl, combine the flour and the icing sugar, and vanilla sugar.
  2. In a separate bowl, using an electric mixer, mix together the egg yolk, butter, and marzipan.
  3. Spoon the flour mixture gradually into the wet mixture and mix together until well combined.
  4. Chill the dough in the refrigerator for 1-2 hours.
  5. Roll out the dough. Using holiday-themed cookie cutters, cut out your favorite shapes. (I used little stars)
  6. Line a baking sheet with parchment paper.
  7. Preheat the oven to 355 degrees Fahrenheit.
  8. Place the cookies on a baking sheet lined with parchment paper.
  9. Bake for approx. 8 min
  10. Let cool off.

For the filling:

  1. Place the chocolate in a large heat-safe bowl and place the bowl on top of a medium-sized pot half filled with water.
  2. Heat the water over medium-high heat.
  3. Let the chocolate melt, stirring frequently.
  4. In a separate bowl, using an electric handmixer, mix together the butter, icing sugar, rum extract and Mascarpone.
  5. Spoon the melted chocolate into the butter Mascarpone mixture.
  6. Continue mixing until all the ingredients are well combined in a creamy spread.
  7. Place the chocolate truffle mixture into an icing bag and spread it on half of your batch of cookies.
  8. Place the remaining cookies each on top of the chocolate truffle.
  9. Let cool.

For the topping:

  1. Again, melt the chocolate following the instructions above under the filling part.
  2. Using a food brush, brush your cookies with the melted chocolate.
  3. Let cool for a few minutes.
  4. Sprinkle with holiday sprinkles (optional)

Happy Holidays!

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