These cookies with dried fruits, hazelnuts and raisins are a real eye-catcher in every cookie jar! Actually, these delicacies are a cake that is cut into slices. Before that, the "Bishofsbrot" or bishop's bread is coated in delicious marzipan for a heavenly Christmas treat!
Ingredients 8 Portions
For ca. 1.5 kg of Cookies
- 145 gButter
- 70 gIcing Sugar
- 70 gEgg Yolk (ca. 3 Pc.)
- 145 gEgg Whites (ca. 5 Pc.)
- 80 gSugar, granulated
- 60 gLemon Cubes, dried
- 60 gAranzini
- 80 gRaisins
- 60 gHazelnuts, ground
- 220 gFlour, wheat
- 2 gBourbon Vanilla Sugar
- 1 PinchSea Salt, Coarse
- 2 Tbsp.Raspberry Jam
- 500 gModelling Marzipan, green
Mix the butter with icing sugar and Kotányi Bourbon Vanilla Sugar until frothy.
Gradually add the egg yolks to the butter mixture.
Make sure that the butter and egg yolks are at room temperature.
Then beat the egg whites with the granulated sugar until stiff.
Mix the lemon cubes, aranzini, raisins, grated hazelnuts and wheat flour into the yolk butter mixture.
Finally, carefully fold in the egg whites.
Pour the mixture into a greased rectangular baking pan (20 x 30 cm) and spread it evenly.
Bake in the preheated oven at 180 ° C on the fan setting for about 60 minutes.
Then cut the "Bischofsbrot" or bishop's bread into slices (5 x 5 cm).
Roll out the marzipan (3 mm thick) and spread a thin layer of raspberry jam on top.
In the last step, place the bishop's bread on top of the marzipan, wrap it up and then cut into about 1 cm thin slices.
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