Marzipan Slices

Summary

Ingredients

• 150 g butter, (kitchen warm)
• 150 g hazelnuts, (round) can also be brown almonds
• 150 grams flour
• 100 g powdered suar
• 2 egg yolks
• 1 tablespoon milk
• 1 pinch (s) cinnamon
• 500 g marzipan raw mixture
• 5 tablespoon jam
• 80 g coconut fat
• 80 g chocolate, whole milk
• 100 g dark chocolate
• 10 drops rum aroma, possibly
• Chocolate, white

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Instructions

1. Beat butter, egg yolk, powdered sugar, cinnamon and milk together until frothy.
2. Mix flour with hazelnuts (or almonds) on a board and quickly knead to form a dough.
3. Refrigerate the dough for 30 minutes.
4. Lightly grease a baking sheet (do not use parchment paper).
5. Place the dough on the baking sheet, flatten with your hand, then cover with cling film and roll out evenly to cover the entire sheet.
6. Prick the dough several times with a fork. Bake in a preheated oven at 180°C (350°F) until light yellow, approximately 15-20 minutes.
7. Let the sheet cool on the baking tray.
8. Warm the jam, then spread it evenly over the cooled dough. Let it dry for 5 minutes.
9. Roll out the marzipan between two cling films until it is the size of the baking sheet.
10. Pull off the top cling film.
11. Lift the bottom cling film with the marzipan and place it on the jam-covered dough.
12. Peel off the cling film.
13. Slowly warm the coconut fat without letting it get hot, then add both the whole milk chocolate and dark chocolate.
14. Stir until the chocolate is melted and smooth. Let cool slightly for 2-3 minutes, then pour the glaze over the marzipan just before it thickens.
15. Tilt the baking sheet to help the glaze spread evenly over the entire surface.
16. Optional: Melt the white chocolate in a small plastic bag suspended in warm water (not hot).
17. Cut a small hole in the corner of the bag and pipe the white chocolate in thin lines by squeezing gently.
18. Let the glaze set and harden completely, approximately 2-3 hours at room temperature.
19. Cut into 2.5 x 2.5 cm squares with a thin knife and lift off the sheet.