You will need: Firebricks/spacer grate
Working hours: 60 minutes
Baking: approx. 10-12 minutes

Preheating: approx. 30 minutes
Top heat: approx. 200-220°C

In the BOBBY:
Preheating: approx. 10-15 minutes
Top heat: approx. 180-200°C

4 variants - approx. 60 pieces each

Ingredients for the basic dough:

• 700 g wheat flour type 405
• 2 level teaspoons baking powder
• 200 g sugar
• 2 eggs
• 400 g butter at room temperature

Other ingredients for the 4 different variations:

Cranberry chocolate cookies

• 50 g ground almonds (without skin)
• 50 g chocolate drops
• 25 g dried cranberries
• 2 tablespoons cherry juice

Coconut limoncello cookies

• 60 g grated coconut
• 2 tablespoons sugar
• 50 g candied orange peel
• 2 tbsp limoncello

Black and white marble cookies

• 2 tablespoons cocoa

Gingerbread and pistachio marzipan cookies

• 2 tablespoons cocoa
• 1 teaspoon gingerbread spice
• 1 teaspoon rum
• 100 g marzipan paste
• 25 g pistachios
• 15 g powdered sugar 
• + powdered sugar for the work surface
• 1 teaspoon amaretto
• 1 egg white
  

In addition:

• Flour for the work surface
• Butter for the trays

Make the basic dough:

For the basic dough, mix the flour with the baking powder in a mixing bowl. Add the remaining ingredients and mix everything briefly with the dough hook on the lowest setting and then on the highest setting to form a smooth dough. Now divide the dough into 4 equal portions.

For the cranberry chocolate cookies:

Soak the cranberries in the cherry juice beforehand. Knead all the ingredients for the cranberry and chocolate version into a quarter of dough. Shape into two approx. 30 cm long rolls, wrap in cling film and place in the fridge for at least 1 hour (preferably overnight).

For the coconut limoncello cookies:

Place the grated coconut, sugar and candied orange peel in a small bowl, pour over the limoncello, cover and leave to infuse.

Knead everything into the 2nd quarter of dough and shape into two approx. 30 cm long rolls. Wrap in cling film and place in the fridge for at least 1 hour (preferably overnight).

For the black and white marble cookies:

Divide the 3rd quarter of the dough again. Knead the cocoa into one half. Then knead the light and dark halves together. This creates the marbling.

Shape into two approx. 30 cm long rolls, wrap in cling film and place in the fridge for at least 1 hour (preferably overnight).

For the gingerbread and pistachio marzipan cookies:

First knead the cocoa, gingerbread spice and rum into the 4th quarter of dough and form two rolls approx. 30 cm long.

Finely grind the pistachios with the powdered sugar in a blender and knead into the raw marzipan mixture with the amaretto. Shape the pistachio marzipan into finger-thick, long rolls.

Sprinkle the work surface with powdered sugar. Roll out the dough rolls one by one with a rolling pin to form a long rectangle. The strips should be about 9 cm wide and long.

Brush the strips of pastry with the egg white and place the marzipan rolls lengthways on top. Fold the dough over the filling and roll up. Press down lightly. Wrap the rolls in cling film (divide again if necessary if they have become too long) and place in the fridge for at least 1 hour (preferably overnight).

Finish the cookies:

Heat the Merklinger to approx. 200-220°C (BOBBY approx. 180-200°C).

Grease and flour a few baking trays. Take the cold dough rolls out of the fridge one by one and cut into slices just under 1 cm thick using a sharp knife. Place them on the trays with a gap of approx. 2 cm.

Place the trays on the spacer rack on the fireclay bricks and bake the cookies at approx. 200-220°C (BOBBY approx. 180-200°C) for approx. 10-12 minutes.

Remove the trays from the Merklinger and leave the cookies to cool completely on a wire rack.