Cherry marzipan poppy seed cookies

Ingredients for 1 servings:

• 100 g wheat flour type 405 or 505
• 1 egg yolk
• 40 g sugar, more or less to taste
• 50 g butter, cold
• 1 packet of vanilla sugar
• 3 drops of rum flavoring
• 1 cl cherry brandy
• 50 g cherry(s)
• 1 point marzipan raw material, 200 g
• 3 tsp currant jelly
• 25 g pistachios, unsalted, crushed
• 200 g poppy seed cake
• n. B. vanilla pulp
• possibly dark chocolate coating

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 57 minutes

for the Christmas plate

Sift the flour into a bowl and scatter the cold butter in flakes over it. Sprinkle the vanilla sugar, sugar, and egg yolk over the flour and knead everything with your hands until you have a soft shortcrust pastry. Add a little more flour if the dough is too soft, or a little more butter if it’s too dry. Wrap the shortcrust pastry in cling film and refrigerate for an hour. In the meantime, place the marzipan block on cling film, place another layer of cling film over the marzipan block, and roll out the marzipan thinly between the two sheets (approx. 25 x 10 cm). Place the rolled-out marzipan in the cling film and refrigerate until ready to use. Season the poppy seed mixture with the crushed pistachio kernels, rum flavoring, and kirsch, and stir in the vanilla bean pulp if desired. Preheat the oven to 175°C (top/bottom heat). After an hour, take the shortcrust pastry out of the fridge and roll it out thinly between two sheets of cling film (approx. 25 x 10 cm). Remove the top layer of cling film. Spread the redcurrant jelly over the shortcrust pastry, leaving a 1.5 cm border on each long side. Take the marzipan out of the fridge, remove the top layer of cling film, and place the marzipan on top of the redcurrant jelly. Remove the second layer of cling film. Spread the poppy seed mixture over the marzipan, again leaving a 1.5 cm border on each long side. Chop the cherries into small pieces and arrange them on top of the poppy seed layer. Roll up the roll from the long side, carefully pulling the cling film up on one long side and unrolling the dough. For easier handling, you can briefly place the roll back in the freezer (for no more than 60 minutes), but this step will also work without. Using a sharp, heavy knife, cut the roll into approximately 25 slices (each approximately 1 cm wide). Place the individual slices on a baking sheet lined with parchment paper. Bake for approximately 12 minutes. After 10 minutes, hold the oven door open with a wooden spoon for the remaining baking time. The cookies will still be soft when they come out of the oven. They need to be this way, as they will continue to harden as they cool. Otherwise, they will be too hard. After cooling, you can dip the cookies halfway into dark chocolate, but they taste great even without it!