Summary
| Prep Time | 50 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 175 g flour
- 75 g cornstarch
- 65 g suar
- 2 tablespoon vanilla sugar
- 1 egg (s)
- 165 g butter
- Jam (apricot)
- 200 g marzipan (raw mixture)
- 100 g powdered suar
- Cake icing (chocolate), melted
- Walnuts, cut in half
Print Recipe
Pin Recipe Instructions
- Make a fine shortcrust pastry from flour, cornstarch, sugar, vanilla sugar, egg and butter. Let the dough rest for about 1 hour.
- Then roll out the back of a knife. Cut out round cookies with a glass and place them on a prepared baking sheet.
- Bake in the preheated oven for approx. 10 minutes at 180 ° C.
- After cooling, spread one cookie with apricot jam and put it together with a second cookie. Brush the cookies again with apricot jam.
- For the topping, knead the marzipan and powdered sugar together and roll out. Cut out round talers with a glass and place them on each of the cookies. Brush with melted chocolate icing and decorate each with a walnut half.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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