John Myers
Ingredients for 1 servings:
- 375 g spelt flour type 630 or regular flour
- 180 g butter
- 120 g cane sugar
- 2 eggs, size M
- 1 pinch of salt
- 1 vanilla pod(s)
- 1 bottle of arrack or rum flavoring, a few drops
- 250 g marzipan paste
- 1 jar jam or jelly of your choice
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes
simply
Combine all the other ingredients except for the egg and the marzipan in a bowl and use the dough hook of a mixer to mix into a dough. Knead the dough once more by hand on a floured surface, then divide it into 3 portions. Shape into rolls, each approximately 2 cm in diameter. Wrap each roll in cling film and place in the refrigerator for 1 hour. Before the hour is up, make a paste-like mixture from the egg and marzipan. Preheat the oven to 180°C (top/bottom heat). Remove the dough from the refrigerator in rolls and divide each into approximately 16 equal pieces. Roll these into balls and place them on a baking sheet lined with baking paper, not too close together (they will expand further). Use a floured finger to make small indentations in the balls and fill them with jam or jelly of your choice. Spread some of the egg and marzipan mixture on top (scrape it off lightly so it sticks). Bake in the hot oven for approximately 20 minutes. Tips: If you like, sprinkle with powdered sugar after it has cooled. I use redcurrant jelly or quince jelly for the filling; this slight acidity pairs well with the marzipan.
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