marzipan pillow

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  1. 300 g marzipan raw material
  2. 300 g of flour
  3. 100 g of powdered sugar
  4. 200 g of cold butter, cut into small cubes
  5. Separate 2 eggs, egg yolks and egg whites
  6. 2 tablespoons of lemon juice
  7. 8 drops of bitter almond flavor
  8. 1 pinch of salt


  1. For the shortcrust pastry flour, powdered sugar, the cold butter (previously cut into small pieces), 2 egg yolks (egg white set aside) and a pinch of salt by hand to a smooth dough knead. Form the dough into a rectangle (about 20 x 15 cm) and wrap it in a plastic wrap for at least 2 hours.
  2. Also put the marzipan paste in the fridge for 2 hours (alternatively 15 minutes in the freezer) and then grate over a coarse grater. Add the egg whites to the marzipan and, with the lemon juice and the bitter almond flavor, place in a tall container and mix with the whisk of the hand mixer on the highest level to a creamy mass.
  3. Cut the shortcrust pastry lengthwise into 4 equal strips and roll out the strips of dough on the floured work surface lengthwise to approx. 3 mm and roll out approx. 8 cm wide strips.
  4. Spread 1/4 of the marzipan compound on the dough strip with the back of a spoon until all the marzipan paste has been consumed. Roll up the strips of dough lengthwise. It is easier if the dough strip is halved and then rolled up.
  5. Carefully remove the dough rollers from the work surface and place on sheets of baking paper for 15 minutes.
  6. Preheat the oven to 180 degrees.
  7. Cut pieces 2 cm wide from the dough rolls and bake in a preheated oven on the middle tray for about 12-14 minutes until golden brown. Allow to cool completely and then sprinkle with powdered sugar.


The dough for the pillows must be kept cold for 2 hours before further processing.

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