Shortbread fingers with marzipan

Ingredients for 1 servings:

• 150 g butter, cold
• 50 g marzipan paste
• 50 g sugar
• 1 pinch of salt
• 200 g flour
• some sugar, for sprinkling
• possibly chocolate (orange)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

Cut the butter into small pieces. Finely crush the marzipan with a fork. Mix both in a bowl with the sugar and salt. Sift the flour over the dough in two portions and knead well. Wrap the dough in plastic wrap and chill in the refrigerator for about 1 hour. Line a baking sheet with baking paper. Halve the dough. Roll out each half to about 1.5 cm thick and cut into rectangles (approx. 2 x 6 cm). Place on the baking sheet and prick evenly with a fork to create a pattern. Chill for another 15 minutes. Preheat the oven to 160 °C (320 °F). Bake the fingers for about 30 minutes. Immediately sprinkle with sugar. Let cool. The back of the fingers can then be covered with melted orange chocolate. To do this, melt the chocolate in a water bath (not too hot!). These cookies will keep in tins for about 2-3 weeks. Makes about 35 cookies.