Marmorknusperli

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Cream butter, sugar, vanillin sugar and salt. Stir in the egg. Mix nuts, flour and cinnamon, knead in with your hands. Cover and chill for about 30 minutes. Roll out the dough on a piece of baking paper to a square (approx. 25 x 25 cm). Place on a baking tray.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Pull the baking paper with the pastry sheet off the baking tray. Cut the dough immediately into lozenges. First cut diagonally into strips at a distance of about 4 cm. Then cut lengthwise at the same distance into strips. Let it cool down. Stir icing sugar with lemon juice until smooth. Colour half with red food colouring. Spread half of the lozenges with white, the other half with red icing. Before the white glaze dries, put red glaze on it and draw it through with a wooden stick to create a marble pattern. Pour the remaining white glaze into a small freezer bag.

3. 3

   Let it cool down. Stir icing sugar with lemon juice until smooth. Colour half with red food colouring. Spread half of the lozenges with white, the other half with red icing. Before the white glaze dries, put red glaze on it and draw it through with a wooden stick to create a marble pattern. Pour the remaining white glaze into a small freezer bag. As soon as the red icing is dry, spray crosses on the cookies. Let everything dry

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
120 kcal

CARBS
16 g

FATS
6 g

PROTEINS
1 g