John Myers
Ingredients for 1 servings:
- 250 g flour
- 150 g butter
- 65 g sugar
- 1 pinch of salt
- 1 egg(s)
- 200 g marzipan
- 70 g apricot jam
- 150 g powdered sugar
- 1 piece(s) egg white
- 4 tbsp jelly, raspberry or strawberry to taste
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Place the flour on a baking board and make a well in the center. Cut the fat into small pieces and spread it around the edge with the sugar and salt. Crack the egg into the center and quickly knead everything into a smooth dough. Chill for 30 minutes. First, pass the apricot jam through a sieve. Divide the marzipan mixture into small pieces and knead well with the apricot jam, powdered sugar, egg white, and brandy. Roll out the shortcrust pastry thinly on a floured surface and cut out cookies with scalloped edges (approximately 7 centimeters in diameter). Line a baking sheet with baking paper and place the cookies on it. Fill a piping bag fitted with a large star nozzle with the marzipan mixture and pipe a ring of dough onto the cookies, 0.5 centimeters from the edge. Bake the pastries in a preheated oven (electric oven: 200 degrees Celsius/gas mark 3) for about 10 minutes. Place 0.5 teaspoon of jelly into the center of each cookie. Bake for another 5 minutes. Let cool slightly and then transfer to a wire rack.
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