John Myers
Ingredients for 1 servings:
- 250 g butter, soft
- 150 g sugar
- 6 g baking powder
- 2 eggs
- 500 g flour
- 100 g apricot(s), dried
- 50 ml Amaretto
- 130 g marzipan paste
- 110 g apricot jam
- 65 g powdered sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Knead all the dough ingredients together and chill in the refrigerator for 30 minutes. Dice the dried apricots as finely as possible and bring to a boil in a small saucepan with the Amaretto until the apricots have absorbed the liquid. Let it cool, then whisk together with the finely diced marzipan, apricot jam, and powdered sugar until smooth. If the mixture isn’t yet spreadable, add a little jam, but the mixture shouldn’t be too runny. Divide the dough into 2 pieces, roll each piece out into a rectangle on a floured surface, and spread evenly with the filling. Carefully roll up from the long side and place the rolls in the freezer for about 1 hour. They will then be easy to slice. Cut into approximately 0.5cm slices, place on baking sheets, and bake for 15-20 minutes at 200°C. Let cool. Store in a cookie tin, separating the individual layers with baking paper to prevent the cookies from sticking together.
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