Fast marzipan

Name: Fast marzipan
Cook time: 40 min
Total time: 40 min
Yield: 27
Ingredients: 50 g Marzipan raw mass; 125 g Butter; 60 g Icing sugar; 160 g Flour; 3 TABLESPOONS Sugar; 1 TABLESPOON crushed almonds; 2 Egg yolk (size M); 50 g Almond kernels without skin; 3 TABLESPOONS Milk; 7-10 Tbsp Icing sugar; 7-10 Tbsp Cling film; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 27

50 g Marzipan raw mass
125 g Butter
60 g Icing sugar
160 g Flour
3 TABLESPOONS Sugar
1 TABLESPOON crushed almonds
2 Egg yolk (size M)
50 g Almond kernels without skin
3 TABLESPOONS Milk
7-10 Tbsp Icing sugar
7-10 Tbsp Cling film
baking paper

Directions

1
Finely grate the marzipan. Knead butter in flakes, icing sugar, flour and marzipan to a smooth dough. Form into a roll (approx. 4 cm Ø). Wrap in foil and chill for about 1 hour. Mix sugar and ground almonds. Whisk the egg yolk, brush the roll with it and turn it in the sugar mixture. Cut into approx. 5 mm thick slices.
2
Distribute on 2 baking trays lined with baking paper. Press 2 almonds each onto a biscuit. Whisk 1 egg yolk and milk. Spread the biscuits with it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Let cool and dust with icing sugar
3
Waiting time approx. 1 hour