Filled butter pastry

Name: Filled butter pastry
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 pack of (500 g) Base mix "Butter-sprinkling biscuits; 150 g Butter or margarine; 2 Eggs (size M); 1 Egg Yolk; 200 g Marzipan raw mass; 4 TABLESPOONS Sea buckthorn juice; 1 (60 g) bag of pine nuts; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 pack of (500 g) Base mix "Butter-sprinkling biscuits
150 g Butter or margarine
2 Eggs (size M)
1 Egg Yolk
200 g Marzipan raw mass
4 TABLESPOONS Sea buckthorn juice
1 (60 g) bag of pine nuts
7-10 Tbsp Icing sugar
7-10 Tbsp Flour

Directions

1
Pour the base mix into a mixing bowl. Add cold fat in flakes and eggs. Work into a smooth dough with the dough hooks of the hand mixer. Knead briefly with your hands and roll out thinly on a lightly floured work surface.
2
Cut out approx. 30 stars each in 2 different sizes (8 cm + 6.5 cm). Knead the dough in between and roll out again. Place on 2-3 baking trays lined with baking paper. Spread thinly with whisked egg yolk.
3
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 8 minutes and let cool off. Knead marzipan and sea buckthorn juice. Pour into a piping bag with a small perforated nozzle. Spray half of the mixture onto the larger stars.
4
Place small stars on top and sprinkle small dots on top with the rest of the mixture. Roast the pine nuts until golden brown and decorate the biscuits with them. Dust with icing sugar as desired. Makes about 30 cookies.