Marzipan Stars

Shirley Vincent
5 1
60 mins
60 mins


Servings: 60
  • 125 g Butter
  • 225 g Flour
  • 1 egg (size M)
  • 1 package Vanillin sugar
  • 175 g Icing sugar
  • 400 g Marzipan raw mass
  • 7-10 Tbsp red food colouring
  • 75 g redcurrant jelly
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper


  1. 1

    Cut butter into pieces. Knead butter, flour, egg, vanillin sugar and 75 g icing sugar first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap dough in foil and chill for approx. 30 minutes

  2. 2

    Roll out the dough 2-3 mm thin on a floured work surface and cut out shooting stars (approx. 7 cm long) and spread them on 2 baking trays lined with baking paper. Knead the rest of the dough again and process in the same way

  3. 3

    Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes. Take out and let cool on a cake rack

  4. 4

    Knead marzipan and 100 g icing sugar and colour pink with food colouring. Roll out marzipan thinly between 2 layers of foil. Cut out shooting stars and cut them a little smaller than the shortcrust pastry shooting stars. Warm up the jelly a little and stir until smooth. Brush the shortcrust star snuffs with some jelly and put the marzipan star snuffs on top. Dust with icing sugar

  5. 5

    Waiting time approx. 1 hour

Nutrition Facts

70 kcal
9 g
4 g
1 g