Marzipan Pillow

Mix the flour, powdered sugar, salt, butter in small pieces and egg yolks with the dough hook until they are roughly crumbly. Then quickly knead everything into a smooth dough with your hands.

Roll out the dough between 2 layers of parchment paper into a rectangle measuring 20 x 15 cm. Then remove the top paper and cut the sheet of dough into four 5 cm wide pieces. Then roll out each of them between a large, elongated parchment paper, folded in the middle, into a 3 mm thin and 9 cm wide strip of dough. The length then results from this. Place everything including paper on a smooth surface and place in the refrigerator for 30 minutes. The dough should be a little firmer, but not hard.

Cut the marzipan into small pieces and place in a taller container together with the egg white, lemon juice and flavoring and puree with a hand blender.

Continue working on each plate one after the other. To do this, fold away the top paper, spread the filling evenly over the strip of dough and roll it up from one long side with the help of the baking paper. In the end, the seam should be on the underside. Roll each roll back in the parchment paper, place it on the mat and keep it in the refrigerator until all of them do not bend when you lift them.

Preheat the oven to 160 °, line 2 baking sheets with baking paper. Then cut the rolls into 2 cm long pieces and place them on the baking sheet with the seam down and with a gap. The baking time on the 2nd rack from the bottom is 15-18 minutes. They should get a golden yellow color. After baking, slide the baking paper onto a grid, dust immediately with powdered sugar and let cool down.

Melt the chocolate at a mild temperature over the water bath and dip the "chunks" with the underside approx. 0.5 cm, so that a "chocolate foot" is created. Place on a base lined with baking paper to harden.

The number of people mentioned above relates to a serving of 65 pieces.