John Myers
Marzipan Loops
The perfect marzipan loops recipe with a picture and simple step-by-step instructions.
- 150 g Soft butter
- 100 g Sugar
- 100 g Marzipan raw mass
- 3 Eggs size L
- 250 g Flour
- 100 g Peeled and grated almonds
- 150 g Apricot jam
- 150 g Raspberry jam
- Put the butter, sugar and the slightly torn marzipan in a bowl and mix with the hand blender so that there are no more lumps of marzipan. Then gradually stir in the eggs and finally fold in the flour and almonds.
- Preheat the oven to 175 ° convection. Pour the mixture into a piping bag with a large star nozzle and squirt approx. 6 cm loops onto a baking sheet lined with baking paper. The distance can be small, they hardly diverge.
- Slide the tray into the oven on the middle shelf. The baking time is between 10 – 13 minutes. They should be lightly browned on the edges. Then slide along with the baking paper onto a grid and allow to cool. Since the openings of the loops are still being filled, do not remove the cooled biscuits from the paper yet.
- Heat both types of jam separately in a saucepan and let them become liquid. Then use a teaspoon to fill each opening with a type of jam. Let the cookies stand overnight at room temperature so that the jam can really set. Then they can be detached from the paper. Putting it in the storage jar too early makes the cookies stick together.
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