Decorative and dangerously delicious, this jam-filled cookie requires a little bit of skill on part of the baker but will reward cookie lovers with its layers of flavor.
Servings 40 pieces
- 7 tablespoons unsalted butter 150g
- 1 cup confectioner's sugar 125g
- 5.3 oz raw marzipan 150g
- 2 fresh eggs
- 2 egg yolks
- 1 pinch Salt
- 1/2 vanilla bean
- 1-1/3 cups flour 150g
- 1/2 cup corn starch 75g
- 1/3 cup cherry jam 50g
- 4 teaspoons Kirsch German cherry liquer
- 1.8 oz milk chocolate icing 50g, Kuvertüre
Preheat oven to 350° F
Mix the butter with powdered sugar and 2 ounces of marzipan. Add eggs, egg yolks, salt and scraped out 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 icing in double boiler and garnish the cookies.