John Myers
Apricot and Marzipan Taler
The perfect apricot and marzipan taler recipe with a picture and simple step-by-step instructions.
- 80 g Dried apricots
- 2 tbsp Peach liqueur
- 200 g Marzipan
- 30 g Butter
- 50 g Ground almonds
- 100 g Icing sugar
- 1 Protein
- 70 g Flour
- 1 Egg yolk
- 1 tbsp Milk
- Finely chop the apricots, mix with the liqueur and let stand for about 10 minutes. In the meantime, cut the marzipan into small pieces.
- Mix the butter with the marzipan, ground almonds, sifted icing sugar and the egg white to a smooth mass. Sift the flour and knead in with the apricot cubes (squeeze out a little). Vary with the flour depending on the stickiness of the mass.
- Place 2 teaspoons on small heaps, lined with baking paper, put on baking sheets, press the heaps flat with one of the spoons, often moistening the spoon slightly so it won’t stick.
- Whisk the egg yolks with the milk and brush the biscuits with it. Then bake at 160 degrees for about 20 minutes.
- Decorate with chocolate if necessary.
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