Königsberg marzipan

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Sift 100 g icing sugar finely and knead with marzipan. Sift some icing sugar onto the work surface and roll out half of the marzipan 4-5 mm thick. Cut out about 24 small hearts and circles (about 3.5 cm Ø). Knead marzipan remains with the remaining half and roll out 6-7 mm thick. Cut out another 24 hearts and circles and cut out the middle of each one with even smaller cutters.

2. 2

   Knead the remains again and again, roll out and cut out until the mixture is used up. Brush the edges of the hearts and circles with rose water (or water) and place on the whole hearts and circles. Use a wooden stick or shish kebab to decorate edges with patterns. Place on a baking tray and brown under the preheated grill for 2-3 minutes. Let it cool down. Cut candied fruit into fine strips or pieces for decoration. Warm up the apricot jam, pass through a sieve. Melt the chocolate coating. Stir the remaining icing sugar and lemon juice until smooth. Fill Königsberger Marzipan with apricot jam, icing or couverture.

3. 3

   Cut candied fruit into fine strips or pieces for decoration. Warm up the apricot jam, pass through a sieve. Melt the chocolate coating. Stir the remaining icing sugar and lemon juice until smooth. Fill Königsberger Marzipan with apricot jam, icing or couverture. Decorate with candied fruits or almond slivers. Results in approx. 24 pieces

4. 4

   Preparation time approx. 1 hour

Nutrition Facts

KCAL
80 kcal

CARBS
11 g

FATS
3 g

PROTEINS
1 g