Vanilla marzipan coins

Ingredients for 1 servings:

• 125 g flour
• 100 g butter
• 50 g powdered sugar
• 50 g marzipan paste
• 1 egg yolk
• 2 packets of vanilla sugar (or 2 tbsp homemade)
• 1 tsp flavoring (lemongrass) OR:
• ½ lemon(s), organic, grated peel
• Sugar
• n. B. Bitter almond flavor, a few drops

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 32 minutes

should not be missing from any Christmas cookie plate

Finely grate the marzipan into a mixing bowl (this works best when it’s a bit colder). Add the butter in pieces, powdered sugar, 1 sachet of vanilla sugar, and lemon zest, and mix everything together well using the whisk of a hand mixer. Sift the flour over the butter mixture and knead it in. Form the dough into one (or more) rolls of approximately 3 cm in diameter and wrap each one individually in plastic wrap. Chill for at least 1 hour, or overnight if possible. Line 1 or 2 baking sheets with baking paper. Lightly beat the egg yolk and brush evenly onto the unwrapped roll of dough on the plastic wrap. Mix the sugar and vanilla sugar and sprinkle the dough on the plastic wrap with it. Roll it in the sugar using the plastic wrap, pressing the sugar down lightly. Using a smooth knife, cut out slices approximately 0.5 cm wide and arrange them on the baking sheet. The coins will only increase in size slightly during baking. Bake in a preheated oven (175°C, fan oven 150°C, gas mark 2) for 12-15 minutes until golden and crispy. Transfer to a wire rack and let cool. Tip 1: Two trays can be baked at once using fan oven. Tip 2: Replace the vanilla sugar for sprinkling with cinnamon or cappuccino powder.