Eisenbahner cookies are being cut into ready-to-eat biscuit portions on a wooden board and layered in a golden biscuit tin

Eisenbahner cookies

3040 Min

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


  1. 1

    For the dough, knead all the ingredients into a smooth dough and leave to rest in the refrigerator for 1 hour.

  2. 2

    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.

  3. 3

    Bake for around 10 minutes at 180°C (356°F) using the fan setting until golden-brown, then leave to cool.

  4. 4

    For the filling, melt the butter. Combine the marzipan with the powdered sugar, apple strudel seasoning mix, melted butter and egg white until smooth.

  5. 5

    Next, pipe lines onto the strips of shortcrust pastry using the piping bag with a star nozzle.

  6. 6

    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.

  7. 7

    Whisk the red currant jelly until smooth, and use a piping bag to pipe the jelly between the lines of marzipan.

  8. 8

    Finally, slice the strips into pieces measuring 3 cm in length.


    1 kg of dough makes around 60 cookies.

Landtmann’s Original
Landtmann’s Original landtmanns-original.at

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