Macaroon stripes

Ingredients for 1 servings:

• 300 g butter
• 120 g powdered sugar
• 2 packets of vanilla sugar
• 90 g almond(s), ground
• 300 g flour
• 2 egg yolks
• pinch(s) salt
• 400 g marzipan paste
• 2 egg whites
• 30 g butter, melted
• 100 g powdered sugar
• 20 g flour
• 500 g currant jelly

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Knead together the butter, powdered sugar, vanilla sugar, almonds, flour, egg yolk, and a pinch of salt until you have a nice, smooth dough. Then, cover and wrap in cling film and let it rest in the refrigerator for about 1 hour. Preheat oven to 170°C. For the garnish, crumble the marzipan and mix it with the egg whites until smooth. Add the melted butter a little at a time. Sift the powdered sugar and flour and stir in portions. Chill. On a floured surface, roll out the dough into a strip about 3 cm wide (about 3 mm thick), shorten it to the length of the baking sheet, and then place the next strip on the baking sheet. Fill a piping bag with the marzipan mixture with a large star nozzle and pipe edges onto the left and right sides of the strips. Bake in the hot oven for about 15 minutes. In the meantime, heat the jelly, then fill the hot strips with it. Let everything cool down and cut the long strips into pieces about 2 cm wide.