This recipe requires a little more patience and also skill but the result is worth it. The almond flavour of the marzipan intensifies with baking and this in turn harmonises nicely with the slightly sour taste of the marmalade.
- 270 g flour
- 2 eggs
- 50g icing sugar
- 150g butter
- Pinch of salt
- 200g marzipan
- Marmalade (no chunks, preferably geleé)
- Beat the eggs with the sugar and add the butter, salt and flour. Work into a smooth, non-sticky dough.
- Roll out the dough on a floured work surface into a rectangle and then cut it into 4 equally thick strips.
- Tear the marzipan into smaller pieces, put it in a tall bowl and add the egg whites. Whisk with the egg whites until they come together. It takes a bit of patience, it takes a bit of time.
- When the items have come together, put them in a pastry bag, preferably without the tip so that the mixture squeezes out well.
- Spread the marzipan on each piece of pastry right and left, leaving a gap in the middle. I still ran a small spoon over the marzipan after spreading to make sure it was evenly coarsely spread everywhere.
- Put the marmalade in another pastry bag. You can choose to taste, I chose strawberry and blackberry for it’s rich colour.
- Then spread a layer of marmalade into the resulting depression. Finally, cut the pastry lengthwise into smaller pieces. Transfer these to a baking tray lined with baking paper.
- Bake at 180 in a preheated oven approx. 8-10 minutes.
- After baking, allow to cool before removing from the baking sheet. Sprinkle with icing sugar before serving.