Summary

Ingredients

• 150 g flour (wheat flour)
• 1 teaspoon Baking powder
• 1 pinch salt
• 80 g powdered suar
• 1 packet vanilla sugar
• 2 Table spoons milk
• 125 g butter
• 150 g almond (s), round peeled
• 200 g marzipan raw mixture
• 100 g powdered suar
• 2 tablespoon jelly (cherry jelly)
• 100 g powdered suar
• 3 tablespoon lemon juice
• Pistachios, chopped

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Instructions

1. Mix 150 g flour, 1 teaspoon baking powder, 1 pinch salt, 80 g powdered sugar, 1 packet vanilla sugar, 2 tablespoons milk, and 150 g peeled almonds in a mixing bowl. Cut 125 g cold butter into small pieces and add to the bowl. Using a dough hook, mix for about 2 minutes until combined, then knead by hand for 2-3 minutes until the dough is smooth. Wrap in cling film and refrigerate for 1 hour.
2. Preheat oven to 180°C (356°F). Roll out the dough until about 3 mm thick and cut into star shapes. Place on a baking tray and bake on the middle oven rack for 10 minutes until light golden. Remove and cool completely.
3. In a separate bowl, knead the 200 g raw marzipan mixture with the sifted 100 g powdered sugar until smooth. Roll out to about 3 mm thickness and cut into star shapes to match the number of cookies. Spread a thin layer of cherry jelly on each cooled cookie, then place a marzipan star on top.
4. Mix 100 g powdered sugar with 3 tablespoons lemon juice until smooth. Brush the icing onto each cookie and top with chopped pistachios.