Description
Festive German cookies blend almond marzipan with sweet jam in a delightful holiday treat. Delicate poppy seed edges and rich marzipan create a perfect balance of texture and flavor that will transport you to a charming European bakery.
Ingredients
Scale
Main Ingredients:
- 500 g (17.6 ounces) flour
- 350 g (12.3 ounces) softened butter
- 150 g (5.3 ounces) marzipan
- 150 g (5.3 ounces) finely ground poppy seeds
Sweeteners and Binding Ingredients:
- 155 g (5.5 ounces) powdered sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3 tablespoons rum (optional)
- 1–2 tablespoons milk
Flavor Enhancers and Filling:
- 50 g (1.8 ounces) cornstarch
- 1 pinch salt
- 12 drops almond essence
- 200 g (7 ounces) jam (your favorite flavor)
Instructions
- Craft the poppy seed shortbread foundation by grating marzipan and blending it with softened butter until silky and uniform.
- Gradually incorporate powdered sugar, salt, and half the almond essence, whipping the mixture to achieve a light, creamy consistency.
- Sift together flour, cornstarch, and ground poppy seeds, creating a delicate dry ingredient blend.
- Introduce an egg into the butter mixture, then fold in the dry ingredients until a cohesive dough forms.
- Wrap the dough in cling film, shape into a compact disk, and allow to rest in the refrigerator for two hours for optimal texture.
- Preheat the oven to 190°C and prepare parchment-lined baking sheets.
- For the piped topping, cream the remaining butter and marzipan until smooth and fluffy.
- Blend in powdered sugar, a hint of salt, remaining almond essence, and vanilla extract.
- Whisk in the second egg, ensuring a uniform, glossy mixture.
- Fold in the remaining flour and ground poppy seeds, then incorporate milk and rum to create a silky piping batter.
- Transfer the batter to a star-tipped piping bag and delicately pipe elegant circular shapes onto the prepared parchment.
- Freeze each tray briefly for 8 minutes to stabilize the piped designs.
- Bake the piped cookies for 10 minutes, maintaining their pale, tender appearance.
- Roll out the chilled shortbread dough and cut matching rounds using the same cookie cutter.
- Bake the shortbread bases at 175°C for 8 minutes until lightly set.
- Allow all cookies to cool completely.
- Whisk jam with remaining rum to create a glossy, spreadable filling.
- Spread a small amount of rum-infused jam on each shortbread base.
- Gently position the piped cookie on top, pressing lightly to secure the delicate sandwich.
Notes
- Chill the dough thoroughly to ensure a firm, easy-to-handle texture that prevents spreading during baking.
- Use high-quality marzipan and fresh ground poppy seeds for the most authentic and rich German cookie flavor.
- Freezing the piped cookie tops before baking helps maintain their delicate star-shaped pattern and prevents excessive spreading.
- Select a smooth, seedless jam with complementary flavors like raspberry or apricot to enhance the cookie’s delicate marzipan taste.
- Work quickly when assembling the cookies to keep the jam and cookie layers clean and precise.
- Store these delicate cookies in an airtight container at room temperature for up to 3 days to maintain their crisp texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 24
- Calories: 192
- Sugar: 7 g
- Sodium: 0.3 g
- Fat: 10.5 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1.2 g
- Protein: 2.8 g
- Cholesterol: 35 mg