John Myers
Ingredients for 1 servings:
- 200 g marzipan paste
- 60 g powdered sugar
- 60 g flour
- 1 egg(s)
- 25 g cranberries, dried
- 1 tsp cream
- 2 tsp powdered sugar
- ½ tsp Amaretto
- e.g. sugar sprinkles (sugar pearls)
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes
Preheat oven to 150°C. Dice the marzipan. Sift the icing sugar and flour through a fine sieve. Separate the egg. Knead the egg white, icing sugar, flour, and marzipan with a dough hook until smooth. Finely chop/chop the cranberries. Halve the dough and shape into 2 logs (approx. 30 cm long; 2.5 cm in diameter). Cut these into trapezoidal shapes (alternating diagonally and straight) and place on a baking sheet lined with baking paper. Whisk the egg yolk with the cream and brush the biscuits with it. Bake for approx. 20 minutes. After baking, place the cookies on a wire rack and let cool for approx. 20 minutes. Mix 2 tablespoons of icing sugar with the liqueur to form a thick glaze. Place this in a freezer bag, cut off a tiny corner, pipe thin stripes over each cookie, and sprinkle with sugar pearls (e.g. gold or silver), if desired. Let it dry and pack it in an airtight container.
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