The run-up to Christmas is finally beginning and you can unabashedly nibble on biscuits, gingerbread and co.
Everyone has their favorite delicacies that they would not want to miss out on during and around Christmas.
So far have always been into vanilla crescents, nougat cookies and gingerbread.
This year we have tested a few new recipes and we can warmly recommend these tender marzipan pillows to you!
A delicate marzipan filling in a delicious shortcrust pastry and dusted with a touch of powdered sugar.
Not just nice to look at, but also a real stunner in terms of taste!
So what are you waiting for?
When the shortcrust pastry is rolled out, it is coated with the marzipan cream and then rolled up as in the next picture. The roll is then cut into about 2-3cm wide rolls.
Now they are placed a little apart on a baking sheet lined with baking paper or a baking mat and baked in the oven on top / bottom heat until they start to brown just a tiny bit at the edges.
If they are light, they are particularly tender and tasty, so it is best to pay attention to the cookies
to get out of the oven on time.
Finally, you can dust the marzipan pillows with a little powdered sugar.
- Kitchen grater
- 300 g of marzipan
- 300 g flour + a little more to roll out
- 100 g powdered sugar + a little more to sprinkle
- 1 pinch of salt
- 200 g plant-based butter (cold)
- 1 serving of Aquafaba (from a 350g glass of chickpeas)
- First put the marzipan in the refrigerator for about 2 hours or in the freezer for about 30 minutes.
- In the meantime, prepare the shortcrust pastry by kneading the flour, powdered sugar, salt and the plant-based butter together.
- It is best to add the butter in small pieces to the other ingredients and rub them with your fingertips so that you can knead them better with flour, sugar and salt to form a smooth dough.
- Now cover the finished shortcrust pastry and let it rest in the refrigerator.
- Now grate the cooled marzipan finely with a square grater and set aside.
- Pour the chickpea water into a mixing bowl and use the mixer to beat until it forms a firm foam.
- Then add the grated marzipan and stir until smooth with the mixer. Now put this filling aside for our marzipan pillows.
- Prepare a baking sheet with parchment paper and preheat the oven to 180 ° top / bottom heat.
- The shortcrust pastry is now divided into 4 equal or heavy parts.
- Before rolling out, sprinkle the work surface with a little flour.
- Now take a quarter of the dough and roll it out so that it is about 3mm thick and about 9cm wide. It doesn’t have to be absolutely precise.
- Now coat this long piece of dough with the marzipan aquafaba cream and roll it up. Make sure that you don’t coat the dough too thickly with the cream and that you leave enough free margin so that the filling does not overflow.
- If it does happen, just take some of the cream off at the end.
- Now cut the roll as evenly as possible into 2-3cm wide rolls and place with the rolled-up end facing down on the prepared baking sheet.
- The marzipan pillows will still open a little, so be careful not to place them too close together.
- Now bake for 12-15 minutes or until they start to turn lightly brown on the lower edges.
- Then you can take them out of the oven and let them cool down.
- Do the same with the other 3 pieces of shortcrust pastry.
- At the end you can sprinkle the marzipan pillows with a little powdered sugar.
Please use up the chickpeas from which we used the liquid for the marzipan cream.
For example for our red pepper hummus , falafel or other delicacies.
We can recommend a few more recipes here on the blog.
One of the most famous ones is the quick chickpea curry !