Spindle tree with marzipan

Ingredients for 1 servings:

• 150 g flour
• 1 pinch of baking powder
• 75 g sugar
• 1 packet of vanilla sugar
• 1 egg yolk
• 2 tbsp rum
• 100 g butter, soft
• Flour for working
• 200 g marzipan paste
• 1 egg(s), separated
• 1 tbsp whipped cream
• n. B. Powdered sugar for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

You can’t bake them that quickly, as they all are.

Knead all the dough ingredients into a smooth dough and shape into a ball. Cover and chill for about 30 minutes. Roll out the dough between two layers of floured plastic wrap to a thickness of about 3 mm. Use a cookie cutter to cut out about 50 circles (about 5 cm in diameter). Separate the egg. Brush the cookies with egg white and place a hazelnut-sized mound of marzipan in the center of each. Fold up the edges of the dough circles on three sides, pressing firmly together over the filling to form a pointed “cap.” Lightly whisk the egg yolk and cream. Brush the dough caps with this mixture. Place the spindle trees on a baking sheet lined with baking paper. Bake in a preheated oven at 200°C (top/bottom heat) on the middle rack for 10-15 minutes. Remove and allow to cool. Dust with powdered sugar.