John Myers
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Biscuit & Co: Shortbreads with Marzipan Core
The perfect biscuit & co: shortbreads with marzipan core recipe with a picture and simple step-by-step instructions.
For the dough
- 300 g Flour
- 80 g Powdered sugar
- 200 g Butter
For the marzipan core
- 100 g Marzipan
- 1 tsp Orange zest
- 15 g Pistachios
- 1 tbsp Nougat, liquid
- Knead the raw marzipan mixture (room temperature) with the ingredients. Moisten your hands while doing this (this will prevent it from sticking). Put aside. Knead the powdered sugar with the flour and butter quickly.
- Cut the dough in half, form a roll about 4 cm in diameter. Make a hollow lengthways with the handle of a wooden spoon. Halve the marzipan mixture, form a thin strand and place in the hollow. Press the dough over it from the sides. Wrap the roll tightly in silver paper and store in the freezer for 30 minutes.
- Preheat the oven to 150 degrees air circulation. Unwrap the rolls, cut into 1 cm thick slices, place on a baking sheet lined with baking paper and bake for about 12-15 minutes.
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