Marzipan and jam biscuits

    2 hours

    These are fantastic Christmas cookies that will disappear very fast. Buttery biscuit bases are topped with redcurrant jelly and marzipan. Super yummy.

    5 people made this

    Serves: 80 

    • Biscuit
    • 200g plain flour
    • 100g cornflour
    • 1 egg
    • 100g caster sugar
    • 1 teaspoon vanilla sugar
    • 200g butter, softened
    • Marzipan Topping
    • 250g butter, softened
    • 250g marzipan
    • 175g plain flour
    • 3 eggs
    • 1 pinch salt
    • 1/2 lemon, zest grated
    • Filling
    • redcurrant jelly

    Prep:40min  ›  Cook:20min  ›  Extra time:1hr chilling  ›  Ready in:2hr 

    1. Mix flour with cornflour. Add egg, sugar, vanilla sugar and 200g butter, process with the dough hook on an electric mixer. Wrap and chill for 1 hour.
    2. Preheat oven to 200 C / Gas 6.
    3. Roll out the dough and cut out 4cm circles.
    4. For the marzipan topping: Knead together 250g butter, marzipan, flour, eggs, salt and lemon zest. Transfer to a piping bag and pipe circles around the edges of the biscuits. Put a blob of redcurrant jelly in the middle of each biscuit.
    5. Place on a greased baking tray and bake for 15-20 minutes in preheated oven.

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    Reviews in English (1)


    This recipe just doesn't work! It turns into a gooey mess in the oven... Will not attempt a second time.  -  14 Jul 2016