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 (raw mass)
- 150 g powdered sugar
- 1 egg white
- 1 tsp brandy
- e.g. Jelly (blackcurrant-raspberry)
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
a sweet temptation
Place the flour on a baking sheet and make a well in the center. Cut the butter into small pieces and spread it around the edge along with the sugar and salt. Crack the egg into the center and quickly knead everything into a smooth dough. Then chill for 30 minutes. Cut the marzipan mixture into small pieces and knead well with the powdered sugar, egg white, and brandy. Roll out the chilled shortcrust pastry thinly on a floured surface and cut out cookies with scalloped edges (approx. 7 cm in diameter). Line a baking sheet with baking paper and place the cookies on it. Fill a piping bag with the marzipan mixture with a large star nozzle and pipe rings onto the cookies, leaving a distance of 1/2 cm from the edge. Bake the cookies in a preheated oven at 200°C for about 10 minutes. Then place half a teaspoon of the jelly in the center of each cookie and bake for another 5 minutes. Let cool slightly and then place on a wire rack to cool.
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