Contents
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Ingredients
- 500 g Flour
- 200 g Sugar
- 200 g Marzipan paste
- 1 pinch Ground vanilla
- 1 pinch Ginger bread spice
- 1 pinch Salt
- 1 Lemon peel
- 1 Egg yolk
- 250 g Butter
- 300 g Peach jam
- -
- 0,5 Juice of one lemon
Instructions
- Line a baking sheet with parchment paper.
- Preheat the bakery oven to 175 ° convection.
- Mix the flour with the sugar, the ground vanilla, the gingerbread spice, a pinch of salt and the grated lemon zest in a bowl.
- Grate the marzipan and add to the flour mixture with the egg yolk.
- Knead everything into fine sprinkles.
- Spread about 2/3 on the baking sheet and press firmly.
- Mix the jam with the lemon juice and spread on top.
- Cover with the remaining sprinkles.
- Bake in the preheated oven for about 25 minutes.
- Take out, pull from the tray and let cool down for about 5 minutes.
- Then cut into diamonds and let cool down completely.
Nutrition
Serving: 100gCalories: 458kcalCarbohydrates: 58.9gProtein: 5.4gFat: 22.3g