Peacock Eyes with Marzipan and Three Kinds Of Fillings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 275 g flour
- 2 egg yolks
- 150 grams sugar
- 1 sachet flavor, (vanilla baking) or the inside a vanilla pod
- 175 g butter, or mararine
- 200 g marzipan paste
- 2 egg whites
- Jam, gooseberry, sour cherry and pineapple
Print Recipe
Pin Recipe Instructions
- Make a kneading dough from flour, butter, sugar, vanilla and egg yolk.
- Mix the marzipan raw mixture and egg white in the food processor to a creamy mixture, be careful not to leave any lumps as the mixture has to be pressed through a piping bag.
- Then do not roll out the dough too thinly, cut out biscuits about 7.5 cm in size. Squirt a ring of marzipan protein mixture onto each biscuit. If you like the rings a little higher, like me, you have to double the amount of marzipan and the egg white.
- Spread the jam on the biscuits. Bake the biscuits in the oven on gas level 3 (electric about 170/180 degrees) for about 30 minutes.
- If the marzipan mixture has turned a nice golden brown color after this time, the biscuits are good. So it`s best to keep an eye on it from time to time, it also depends on the oven.
- If you want, you can melt couverture and decorate the finished biscuits with it by making thin chocolate threads over them. To do this, put the melted couverture in a freezer bag, cut off a small corner and spread over it.
- The whole thing makes about 18 biscuits.
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