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Raspberry crackling cookies

updated

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Ingredients for 1 servings:

  • 200 g marzipan paste
  • 500 g flour
  • 200 g sugar
  • 1 packet of vanilla sugar
  • 250 g butter flakes, soft
  • 1 egg yolk
  • 1 large jar of raspberry jam
  • 1 pinch of salt
  • Grease for the tray

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

with marzipan and raspberry jam

Grease a baking sheet. Coarsely grate the marzipan. Briefly mix the flour, sugar, vanilla sugar, a pinch of salt, marzipan, butter flakes, and egg yolk with a hand mixer, then knead into fine crumbles by hand. Spread 2/3 of the crumble dough on the baking sheet and press down lightly. Spread with jam and scatter the remaining crumbles on top. Bake in an oven preheated to 175°C (top/bottom heat) on the lowest rack for about 40 minutes. Let cool for 5 minutes and cut into diamond shapes (2.5 x 5 cm). Let cool completely on the baking sheet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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