Filled cakes – filled cakes

Ingredients for 1 servings:

• 425 g flour
• 225 g butter
• 250 g powdered sugar
• 1 sachet of vanilla sugar
• 3 eggs
• 5 g baking powder
• 5 g cinnamon
• 3 g salt
• 1 lemon(s), untreated
• 400 g marzipan paste
• 1 tbsp oil (sunflower)
• 25 almonds, whole

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Dutch “national pastry”

Rinse the lemon under hot water and dry. Grate the zest and squeeze out the juice. Cream the butter with the powdered sugar and vanilla sugar until fluffy. Stir in the salt, half the lemon zest, and one egg. Mix the flour with the baking powder and cinnamon and sift into the butter mixture. Stir everything briefly, then knead into a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for half an hour. In the meantime, mix the marzipan with the lemon juice, the remaining lemon zest, and the sunflower oil until thickened. Divide the dough into two portions. Roll out the first half very thinly (approx. 2 mm) and, using a cup or glass, cut out approximately 16 circles with a diameter of 9 cm. Loosen the circles with a knife and place them on baking sheets lined with baking paper, leaving 2-3 cm between them. Place 2 teaspoons of filling in the center of each circle. Beat the remaining egg in a cup with a fork and brush it onto the edges of the filled circles. Make the same number of circles from the second half of the dough and place them on top of the filled circles. Gently press the lids down all around with your fingers. Use a pastry fork to press the edges of the dough together. Brush the cookies with the remaining egg and place a whole almond in the center of each one. Place the baking sheets in a preheated oven at 175°C for about 20 minutes. Swap the sheets occasionally if necessary to ensure even browning.