Sweet Eights

Name: Sweet Eights
Cook time: 50 min
Total time: 50 min
Yield: 30
Ingredients: 100 g Marzipan raw mass; 150 g Butter; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 250 g Flour; 50 g ground almonds (without skin); 7-10 Tbsp a few drops of bitter almond aroma; 125 g Apricot and raspberry jam; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 30

100 g Marzipan raw mass
150 g Butter
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
250 g Flour
50 g ground almonds (without skin)
7-10 Tbsp a few drops of bitter almond aroma
125 g Apricot and raspberry jam
baking paper

Directions

1
Roughly dice the marzipan. Cream butter, sugar, vanilla sugar, salt and marzipan with the whisk of the hand mixer. Stir in the eggs one after the other. Add flour, almonds and almond flavour and stir in.
2
Divide the dough into two portions and fill one after the other into a piping bag with a star-shaped spout. Spray eights of approx. 6 cm in size (openings in the eights must close during baking, attention: dough runs slightly apart during baking) onto two baking trays lined with baking paper.
3
Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Remove from the oven, lift carefully from the baking tray, place on a grid and allow to cool.
4
Put the apricot and raspberry jam separately through two fine sieves into two small pots and warm them up. Leave to cool down a little. Then put one yellow and one red blob each into the hollows of the eights.
5
Allow to dry.