Orange marzipan cookies

Ingredients for 1 servings:

• 450 g flour
• 200 g margarine, cold (no butter!)
• 120 g sugar
• 1 sachet of vanilla sugar
• 2 eggs
• 2 orange(s), untreated
• 200 g marzipan paste
• 150 g jam, not chunky apricot
• g powdered sugar
• 35 almonds, peeled

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

or “Valencia meets Lübeck”

First, rinse the oranges with hot water and finely grate the zest, then juice the oranges. Then, combine the flour, margarine (cut into small pieces), sugar, vanilla sugar, eggs, grated orange zest, and 3 tablespoons of the orange juice to form a smooth dough. Wrap in cling film and refrigerate for about 1.5 hours. Roll out the dough in portions on a floured surface or between two sheets of cling film to a thickness of about 3-5mm and cut out round cookies (makes about 70 cookies, 35 each for the base and top). Bake in a preheated oven at 200°C (top and bottom heat) until golden brown on a baking sheet lined with baking paper (baking time depends on the size/thickness of the cookies) and allow to cool. Using two sheets of cling film and powdered sugar, roll out the marzipan mixture to a thickness of 2-3mm. Using the same cookie cutter as before, cut out approximately 35 marzipan “cookies.” This will be the filling between two baked cookies. Stir 1 tablespoon of orange juice into the apricot jam and then cook in the microwave for a few seconds (it should already be boiling!), stirring well. Spread the cooled cookies thinly with the hot jam. Top half of the cookies (base) with a marzipan “cookie” (filling). Then place the remaining cookies (tops) on top of the marzipan-covered cookies, ensuring the jam is inside the cookies. (The layers from bottom to top: cookies, jam, marzipan, jam, cookies). Now all that’s missing is the icing: Boil about 2-3 teaspoons of orange juice (if you have any leftover, otherwise use water) briefly in the microwave and mix with about 50g of powdered sugar to form a smooth icing. Spread the tops of the layered cookies and use the powdered sugar to stick an almond on each cookie as a crowning touch.