Preparing the dough
Quickly process the shortcrust pastry ingredients into a smooth dough. Put the dough on a floured plate and let it rest in the fridge for 30 minutes.
Orange-mazipanstars
Shortcrust pastry
210g
flour
140g
butter
20g
vanilla sugar
50g
icing sugar
1
egg
1 pinch
of salt
1 pinch
of baking soda
2 pinches
of orange flavour
Filling
Sugar icing
120g
icing sugar
1
orange
1 pinch
of yellow food colour
100g
1 piece
energy
1471 kJ
193 kJ
351 kcal
46 kcal
fat
15 g
2 g
saturated_fat
9.7 g
1.2 g
carbs
48 g
6.3 g
sugars
28 g
3.8 g
protein
3.8 g
0.5 g
salt
0 g
0 g
Orange-mazipanstars
description & times
Shortcrust biscuits with marzipan topping, orange marmalade and orange icing. The recipe requires some patience, but they taste great. When kept cool and dry in cookie jars, they will stay fresh for about six weeks.
Cutting out stars
Preheat the oven to 160 ° C. Prepare the baking tray. Sprinkle the work surface with some flour and roll out the dough using the rolling pin until it's four millimeters thick. Cut out stars.
Baking the stars
Put the stars on the baking tray and put them in tho oven for 8 - 10 minutes.
Stirring the icing
Squeeze out the orange. Add the icing sugar with a pinch of yellow food coloring and the juice. Smooth the glaze using the spoon's back. The glaze should cover the back of the spoon and not drip off too much. Sieve the orange marmalade through a strainer.
Knedding the marzipan
Sieve 50g of icing sugar onto the surface and knead it into the marzipan.
Cutting out stars
Sprinkle the worktop with icing sugar and roll out the marzipan with the rolling pin until it's two millimeters thick. Cut out stars.
Assembling the cookies
Heat the orange marmalade, brush the stars with the jam and place the marzipan stars on the biscuits.
Brushing with icing
Stir the icing until it's smooth and brush the marzipan stars with the icing.
Orange-mazipanstars
Place the orange-marzipanstars on a glazing grid and let the icingdry. The biscuits can be stored for six weeks in cookie jars.
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