John Myers
Ingredients for 1 servings:
- 250 g Flour, gluten-free (Schär Mix C)
- 1 tsp, leveled baking powder, gluten-free
- 60 g brown sugar
- 1 tbsp vanilla sugar
- 125 g butter, ice cold
- 1 egg(s), separated
- 3 small apples
- 100 g marzipan
- 1 tbsp vanilla sugar
- 30 g raisins
- ½ tsp cinnamon
- 1 egg yolk
- 4 tbsp milk
- powdered sugar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Knead the flour, baking powder, sugar, vanilla sugar, butter, and egg whites into a shortcrust pastry. Form it into a roughly 30 cm long log and then cut it into slices. Gluten-free shortcrust pastry is best used immediately. Peel and core the apples and cut them into small cubes. Cut the marzipan into small pieces as well. Place everything in a bowl with the remaining ingredients and mix well. Flatten the slices slightly and place them in a muffin tin, lightly greasing the holes beforehand. Using two teaspoons, place a little of the apple mixture into each hole. Bake at 160 degrees Celsius (320 degrees Fahrenheit) for 20 minutes. If you like, you can drizzle each cookie with a glaze made from powdered sugar mixed with a little water after they have cooled.
Facebook Comments