Heidesand – Taler with Marzipan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter or mararine, room temperature
- 80 g powdered suar
- 50 g marzipan paste or persipan paste
- 1 teaspoon, leveled vanilla sugar
- 1 teaspoon lemon peel (finesse)
- 250 g flour
- Milk for brushing (or soy, oat, rice drink)
- Sugar to roll over
Print Recipe
Pin Recipe Instructions
- Process the soft butter or margarine with the powdered sugar and the marzipan mixture (persipan mixture) well. Then add the vanilla sugar and the lemon zest and finally knead in the flour.
- Shape the dough into even sticks about 3 - 4 cm thick. Wrap this in foil and let it set very firm in the refrigerator. Preferably overnight!
- Brush the stuck sticks with milk and roll them in sugar. Then cut into 1/2 cm thick slices. Line baking trays with parchment paper and do not place the cookies too close to each other.
- Bake in the preheated oven at 190 ° C - 200 ° C on the middle rack for about 15 minutes, until the edge is light brown and the inside is still light.
- Because of the marzipan, they don`t break so easily and are tastier.
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