Marzipan shortbread biscuits

Name: Marzipan shortbread biscuits
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 400 g Marzipan raw mass; 1 egg (size M); 1 Protein (size M); 75 g + 2 tablespoons sugar; 3-4 drops of red food colouring; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 20

400 g Marzipan raw mass
1 egg (size M)
1 Protein (size M)
75 g + 2 tablespoons sugar
3-4 drops of red food colouring
baking paper

Directions

1
Dice marzipan. Mix egg, egg white, 75 g sugar and marzipan carefully with the whisk of the hand mixer (no lumps should be left). Pour into a piping bag with a small star-shaped spout.
2
Line 2 baking trays with baking paper. Spray 10 clefs of about 10 cm length. Spray two 5 cm long strips of remaining dough close together. Spray 2 strips of about 7 cm each side by side.
3
Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 10-12 minutes. Puree 2 tablespoons of sugar in the universal food processor. Add food colouring as desired.
4
Dust the biscuits with the sugar.