Summary

Ingredients

• 200 g marzipan paste
• 175 g butter or mararine
• 100 g suar
• 1 packet vanilla sugar
• 1 egg (s)
• 3 drops oil, (baking oil, lemon)
• 200 g wheat flour
• 50 g cornstarch
• Jelly, currant
• Chocolate, bittersweet

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Instructions

1. Stir the marzipan paste with the butter until smooth. Add the sugar, vanilla sugar, egg, and baking oil, and stir until combined. Mix the flour and cornstarch together, then add to the marzipan mixture one tablespoon at a time, stirring after each addition. Preheat the oven to 180 °C (350 °F).
2. Transfer the dough to a piping bag fitted with a serrated nozzle. Pipe 5 cm (2 inch) long strands onto a baking sheet lined with baking paper. If the dough is too firm to pipe comfortably, use a meat grinder fitted with a shortbread biscuit attachment instead.
3. Bake for 8-10 minutes at 180 °C (350 °F).
4. Cool the marzipan sticks to room temperature, about 5-10 minutes. Pair the sticks together, spread currant jelly on one stick in each pair, and press the other stick on top to sandwich them. Melt the bittersweet chocolate and dip half of each sandwich into the melted chocolate. Place on parchment paper to set.