Ox Eyes

Make a smooth shortcrust pastry from flour, baking powder, sugar, vanilla sugar, flavor, salt, butter and egg yolk. Wrap in foil and cool for 30 minutes.

In the meantime, stir the marzipan, egg white and vanilla sugar until smooth and pour into a piping bag.

Roll out the shortcrust pastry to about the thickness of a pencil, cut out 5cm circles and place on a baking sheet lined with baking paper. Roll out the leftover dough again and again and continue to cut out circles until the dough is used up. It should come out about 40 pieces.

Preheat the oven, hot air 180 ° C. Use the piping bag and a small star nozzle to squirt a thin wreath of marzipan onto the shortcrust pastry cookies. Bake the cookies for about a quarter of an hour. Be careful that the ox eyes don't get too dark, otherwise the marzipan will get dry.

Let the cookies cool down on a wire rack

Let the jams reduce slightly in individual pots and pour them into the center of the ox eyes.