John Myers
Ingredients for 1 servings:
- 200 g butter or margarine, room temperature
- 80 g powdered sugar
- 50 g marzipan raw material or Persipan raw material
- 1 tsp, levelled vanilla sugar
- 1 tsp lemon zest (finesse)
- 250 g flour
- Milk for brushing (or soy, oat, or rice drink)
- Sugar for rolling
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 45 minutes
It’s quick and egg-free
Mix the softened butter or margarine with the powdered sugar and the marzipan mixture (persipan raw mixture) thoroughly. Then add the vanilla sugar and lemon zest, and finally knead in the flour. Form the dough into even logs about 3-4 cm thick. Wrap them in foil and let them set in the refrigerator until firm. Ideally, overnight! Brush the firm logs with milk and roll them in sugar. Then cut into 1/2 cm thick slices. Line baking sheets with parchment paper, placing the cookies not too close together. Bake in a preheated oven at 190°C – 200°C on the middle rack for about 15 minutes, until the edges are light brown and the inside is still light. The marzipan makes them less likely to break and more delicious.
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