Lemon cookies with marzipan
6 servings
90 minutes
Lemon cookies with marzipan are a refined treat embodying a balance of freshness and sweetness. Its roots trace back to European confectionery tradition, where marzipan is valued for its delicate almond flavor and versatility. The crispy cookie infused with lemon zest creates a light tartness that perfectly complements the velvety sweetness of marzipan. A layer of jam adds a subtle fruity note, making the dessert even more intriguing. Such cookies are not just a delicacy but a symbol of festive spirit and exquisite taste. They are perfect for both morning tea and an elegant dessert table, allowing one to enjoy their rich flavor and texture.
1
Beat the softened butter with the egg, sugar, and salt.
- Butter: 250 g
- Chicken egg: 1 piece
- Sugar: 135 g
- Salt: 0.5 teaspoon
2
Add flour and the zest of 1 lemon, knead the dough.
- Wheat flour: 350 g
- Lemon: 1 piece
3
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4
You will need 3 cookie cutters that are the same shape but different sizes. Roll out the cold dough and cut out cookies with the two cutters (the largest and the smallest).
5
Place the cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 190°C for 10-12 minutes.
6
Remove the baking tray from the oven and wait for the cookies to cool.
7
Roll out the marzipan through a sheet of parchment paper into a thin layer.
8
Cut our layer with a medium-sized mold.
9
Slightly spread jam on a large cookie (any kind you like), place marzipan on top, add more jam, and cover with a small cookie, pressing down gently.
- Jam: 100 g
- Marzipan: 100 g