100 g of butter
80 g of icing sugar
1 package of vanilla sugar
2 eggs (medium-sized)
200 g of flour
300 g of raw marzipan
50 g of sugar
2 jars (each containing 340 g) of Rosehip Preserve Extra
Flour for the work surface
1. Knead lumps of butter, icing sugar, vanilla sugar, salt, 1 egg and flour to a smooth dough. Wrap in cling film and place in the fridge for approx. 45 minutes. Grate the marzipan. Using the balloon whisk attachment on your electric mixer, mix 1 egg, marzipan and sugar until smooth. Fill the marzipan mass into a piping bag fitted with a small star-shaped nozzle.
2. Thinly roll out the shortcrust pastry on a floured work surface in a rectangular shape (approx. 28 x 35 cm) until 2–3 mm thick. Cut the dough into 7 strips (4 cm wide) and lay on 2 backing trays covered with baking parchment. Squeeze the marzipan mass onto the edges of the shortcrust pastry in strips. Place each baking tray - one after the other - in the pre-heated oven (electric oven: 200°C/ circulating: 175°C/ gas: please see manufacturer information) and bake for 10–13 minutes.
3. Take out the shortcrust pastry strips and allow to cool. Add the preserve to a saucepan and simmer for approx. 4 minutes while stirring constantly (caution, will burn onto the floor of saucepan quickly). Add the preserve to the middle of the biscuit strips and allow to cool for approximately 1 hour, then cut into roughly 10 pieces.
Preparation time: approx. 1 hour. Waiting time: approx. 1 hour and 45 minutes.
Each piece has approx. 290 kJ, 70 kcal. Protein 1 g, Fat 3 g, Carbohydrates 11 g