Decorative and dangerously delicious, this jam- and marzipan-filled cookie requires a little bit of skill on part of the baker but will reward cookie lovers with its layers of flavor.
Kirsch-Marzipan Plätzchen
Servings 40 pieces
Ingredients
- 7 tbsp unsalted butter 150g
- 1 cup confectioner's sugar 125g
- 5.3 oz marzipan 150g
- 2 fresh eggs
- 2 egg yolks
- 1 pinch salt
- 1/2 vanilla bean scraped pulp
- 1-1/3 cups flour 150g
- 1/2 cup corn starch 75g
- 1/3 cup cherry jam 50g
- 4 tsp Kirsch German cherry brandy
- 1.8 oz chocolate couverture 50g, Kuvertüre
Instructions
- Preheat oven to 350° F
- Mix the butter with powdered sugar and 2 ounces of marzipan. Add eggs, egg yolks, salt and scraped pulp of vanilla bean. Mix in the flour and corn starch. Use a pastry bag or cookie press to place little mounds on a cookie sheet, making sure to leave enough space between mounds. Bake for 15-20 minutes.
- Use the left over marzipan and mix it well with the cherry jam and the Kirsch. Spread this mixture on half the cookies and place a second cookie on top. Melt the chocolate couverture in a double boiler and decorate the cookies with it.
