Summary

Ingredients

• 250 g flour
• 150 g butter
• 65 g suar
• 1 pinch (s) salt
• 1 egg (s)
• 200 g marzipan (raw mixture)
• 150 g powdered suar
• 1 egg white
• 1 teaspoon brandy
• jelly (currant-raspberry)

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Instructions

1. Put the flour on a baking sheet and make a well in the middle. Cut the butter into flakes and spread over the edge along with the sugar and salt. Put the egg in the middle and quickly work everything into a smooth dough. Then chill for 30 minutes.
2. Divide the marzipan mixture into small pieces and knead well with the powdered sugar, egg white and brandy.
3. Roll out the cooled shortcrust pastry thinly on a floured surface and cut out cookies with a wavy edge (approx. 7 cm diameter). Line a baking sheet with parchment paper and place the cookies on it. Pour the marzipan mixture into a piping bag with a large star nozzle and squirt it onto the cookie in a ring shape at a distance of 1/2 cm from the edge.
4. Bake the pastries in a preheated oven at 200 ° C for about 10 minutes. Then put half a teaspoon of the jelly in the middle of the cookies and bake for another 5 minutes. Let cool down a little and place on a wire rack to cool down.