Eine der beliebtesten Plätzchensorten! MARZIPANKRÄNZE! Sehr edel, fein und lecker! Gelingsicher!

marzipan

🥗Healthier: almond paste

💰Cheaper: homemade marzipan

Almond paste is lower in sugar, while homemade marzipan can save costs.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories, while granulated sugar is often less expensive.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate is richer in antioxidants, while chips are often cheaper.

Separate two egg yolks from the egg whites.

Use the yolks for the shortcrust pastry and the egg whites for the marzipan filling.

In a bowl for the shortcrust pastry, combine 2 egg yolks, 1/2 teaspoon of salt, 8 g of vanilla sugar, 60 g of soft butter, 50 g of powdered sugar, 20 g of cornstarch, 150 g of flour, and 1/3 teaspoon of baking powder.

Chill the dough in the freezer for about 15 minutes.

Roll out the chilled dough to a thickness of 3 mm.

Use a 5 cm cookie cutter to cut out shapes.

Pre-bake the cookies for about 7 minutes at 180°C (360°F) without fan-forced heat on the middle rack (do not fully bake).

Let the pre-baked cookies cool.

For the marzipan filling, mix 200 g of marzipan (raw paste) with 1 egg white, a few drops of rum flavoring, and 30 g of powdered sugar until it forms a paste.

Add another tablespoon of egg white and mix briefly.

Use an 8mm star-shaped piping tip and a stiff piping bag to pipe the marzipan mixture onto the cookies.

Bake at 160°C (320°F) without fan-forced heat on the middle rack for about 10 minutes.

Let the cookies cool completely.

Bring 2 tablespoons each of strawberry and red currant jam to a boil and immediately remove from heat.

Use the jam while still hot to glaze the cookies.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens