Marzipan slices

Ingredients for 1 servings:

• 150 g butter (kitchen warm)
• 150 g hazelnuts (ground) can also be brown almonds
• 150 g flour
• 100 g powdered sugar
• 2 egg yolks
• 1 tbsp milk
• 1 pinch of cinnamon
• 500 g marzipan – raw mass
• 5 tbsp jam
• 80 g coconut oil
• 80 g chocolate, whole milk
• 100 g dark chocolate
• 10 drops of rum flavoring, if desired
• Chocolate, white

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

a fine, tasty Christmas pastry

Cream the butter, sugar, egg yolks, cinnamon, and milk until fluffy. Mix the flour with the hazelnuts (or almonds) on a board and quickly knead the rest of the dough into a dough. Then chill the dough for about 30 minutes. Lightly grease the baking tray (do not use baking paper). Place the whole ball of dough on the tray, flatten it briefly with your hand, and roll it out directly on the tray. To do this, cover the dough with cling film so that nothing sticks to the rolling pin and roll it out evenly over the entire tray. Prick the dough several times with a fork and bake in a preheated oven at around 180°C until light golden. Allow the dough sheet to cool ON THE TRAY. Warm the jam thoroughly and spread it on the baked dough – let it dry a little! In the meantime, roll out the marzipan between two sheets of cling film until the marzipan is the size of the baking tray. Now pull off the top sheet. Quickly lift the foil on which the rolled-out marzipan is now lying and place the marzipan on the marmalade. (The marzipan sticks well to the foil, so it’s easy to lift it). Now remove this foil as well! Slowly melt the coconut oil and add the chocolates. (Do not let the oil get hot). Once the chocolate has melted, stir everything well and let it cool slightly. Just before the mixture thickens, pour the glaze over the marzipan. The glaze is especially easy to apply if you hold the baking sheet at an angle—this allows it to spread evenly over the entire pastry. If you like, you can now, before the glaze sets, draw thin stripes with softened white chocolate, which you can then smooth again with a thin knife to create a marbled effect. I melt the white chocolate in a small nylon bag that I hang in a water bath (not hot, just warm water). When the white chocolate is soft, I use scissors to cut a very small hole in the tip (corner) of the bag, and then squeeze out the softened chocolate (this replaces a piping bag). Everything should now dry and harden. Only then do I cut small slits with a very thin knife—about 2.5 x 2.5 cm in size—and then lift them off the baking sheet.