Marzipan almond pastries

Ingredients for 1 servings:

• 150 g flour
• 1 tsp baking powder
• 1 pinch of salt
• 280 g powdered sugar
• 1 packet of vanilla sugar
• 2 tbsp milk
• 125 g butter
• 150 g almonds, ground
• 200 g marzipan paste
• 5 tbsp currant jelly
• 2 tbsp lemon juice
• 50 g pistachios

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 55 minutes

for approx. 60 pieces

Sift the flour and baking powder into a mixing bowl, add the salt, 80g of powdered sugar, vanilla sugar, almonds, and milk. Cut the butter into pieces and add. Mix the ingredients thoroughly using the dough hook of a hand mixer, then knead on a floured surface. Chill the dough for 1 hour. Preheat the oven to 180°C. Roll out the dough thinly, cut out cookies, and place them on baking sheets. Bake the cookies on the middle shelf for about 10 minutes. For the topping, knead the marzipan mixture with 100g of sifted powdered sugar, roll out thinly, and then cut out the size of the almond cookies. Once the almond cookies have cooled, spread a thin layer of jelly over them and cover with the marzipan. For the icing, mix the remaining sifted powdered sugar with the lemon juice until smooth. Spread the mixture over the cookies and garnish with the pistachios. Makes approx. 50 pieces.