Poppy Marzipan Stars

Name: Poppy Marzipan Stars
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 35
Ingredients: 250 g Flour; 1 coated Tsp Baking Powder; 25 g ground poppy seed; 75 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 egg (size M); 1 TABLESPOON Orange liqueur; 125 g soft butter; 1 untreated orange; 150 g Marzipan raw mass; 30 g Orange marmalade; 1 TEASPOON fine orange fruit; 100 g Icing sugar; 7-10 Tbsp Cling film; 7-10 Tbsp Flour; baking paper; 1 small freezer bag

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 35

250 g Flour
1 coated Tsp Baking Powder
25 g ground poppy seed
75 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 egg (size M)
1 TABLESPOON Orange liqueur
125 g soft butter
1 untreated orange
150 g Marzipan raw mass
30 g Orange marmalade
1 TEASPOON fine orange fruit
100 g Icing sugar
7-10 Tbsp Cling film
7-10 Tbsp Flour
baking paper
1 small freezer bag

Directions

1
Mix flour and baking powder in a bowl. Add poppy seeds, sugar, vanillin sugar, salt, egg, orange liqueur and softened butter. Knead with the dough hooks of the hand mixer to a smooth short pastry.
2
Wrap in foil and refrigerate for about 30 minutes. Roll out the dough 2-3 mm thin on a floured work surface and cut out approx. 35 stars each with 3 cutters of different sizes (approx. 4, 5 and 6 cm Ø).
3
Spread on three baking trays lined with baking paper and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 8-10 minutes one after the other. Allow to cool on cake racks. Wash the orange thoroughly, dab dry and peel off the peel in fine strips with a julienne sharpener.
4
Squeeze 1/2 orange. Mix marzipan paste, orange jam, approx. 1 tablespoon orange juice and orange fruit until smooth. Put into a piping bag with a medium-sized perforated spout and squirt a tuff on each of the large and medium-sized stars.
5
Put the stars together and press them lightly together. For the icing, mix icing sugar and 1-1 1/2 tablespoons of orange juice to a thick icing. Remove approx. 1 tablespoon of icing and put it into a freezer bag. Cut off a small corner and decorate half of the star turrets with strips.
6
Allow to dry. Mix the rest of the icing with 1/2-1 tablespoon orange juice until liquid and brush the remaining stars with it. Sprinkle with orange peel julienne. Spread the rest of the icing thinly over the dried stars decorated with stripes.
7
Leave everything to dry well and store in tins in a cool place.