Königsberg marzipan rabbits

Name: Königsberg marzipan rabbits
Cook time: 50 min
Total time: 50 min
Yield: 25
Ingredients: 250 g Marzipan raw mass; 375 g Icing sugar; 1-2 TABLESPOONS cherry brandy; 1 Protein; 40 g shelled almonds; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp red and blue food colouring; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 25

250 g Marzipan raw mass
375 g Icing sugar
1-2 TABLESPOONS cherry brandy
1 Protein
40 g shelled almonds
2-3 TABLESPOONS Lemon juice
7-10 Tbsp red and blue food colouring
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Knead marzipan, 175 g icing sugar and kirsch. Roll out between 2 layers of foil about 1/2 cm thick. Cut out rabbit heads and bodies (cookie cutters approx. 6 cm in size). Place on a baking tray lined with baking paper. Shape marzipan remains into flies or smaller rabbit bodies.
2
Spread the biscuits with egg white. Decorate with flies and almonds. Cover rabbit bodies with smaller bodies. Brown in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 3 minutes. Cool down and let it dry on a cake rack. To decorate, mix 200 g icing sugar and lemon juice. Colour in pink and purple tones. Pour into piping bags, cut off small tips. Decorate cookies with them and let them dry.
3
Cool down and let it dry on a cake rack. To decorate, mix 200 g icing sugar and lemon juice. Colour in pink and purple tones. Pour into piping bags, cut off small tips. Decorate cookies with them and let them dry. Give away wrapped in cellophane