Our Eisenbahner cookies make a real statement on the plate — not only because of their color, but also because they are a real taste sensation. Fruity red currant jelly between delicate strips of marzipan on a shortcrust pastry. The delicate taste of the cookies comes from our Grandma's Gingerbread Seasoning Mix.
Ingredients 6 Portions
For the dough
- 200 gWheat flour, smooth
- 150 gButter
- 70 gPowdered sugar
- 1 Egg yolks
- 2 gTable Salt
- 10 gGrandmother's Gingerbread Seasoning Mix
For the filling
- 150 gMarzipan
- 20 gPowdered sugar
- 20 gButter
- 1 Egg white
- 5 gApple Strudel Seasoning Mix
For the topping
- 400 gRed currant jelly
For the dough, knead all the ingredients into a smooth dough and leave to rest in the refrigerator for 1 hour.
Then briefly knead the dough and roll out into a thin layer. Slice into strips measuring 3 cm in width, and place on baking parchment.
Bake for around 10 minutes at 180°C (356°F) using the fan setting until golden-brown, then leave to cool.
For the filling, melt the butter. Combine the marzipan with the powdered sugar, apple strudel seasoning mix, melted butter and egg white until smooth.
Next, pipe lines onto the strips of shortcrust pastry using the piping bag with a star nozzle.
Allow to dry out for one hour at room temperature, and then bake for around 4 minutes at 220°C (428°F) using the fan setting until golden-brown.
Whisk the red currant jelly until smooth, and use a piping bag to pipe the jelly between the lines of marzipan.
Finally, slice the strips into pieces measuring 3 cm in length.
1 kg of dough makes around 60 cookies.
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