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Marzipan Wheels

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Ingredients
  All purpose flour 400 Gram (2 2/3 Cups)
  Powdered sugar 150 Gram, sifted (1 Cup)
  Salt 1 Pinch
  Butter 250 Gram, softened (1 Cup Plus 2 Tablespoons)
  Egg yolks 2
  Ground almonds 200 Gram (1 3/4 Cup)
  Almond extract 2 Drop
  Kirsch/Sherry 50 Milliliter (Scant 1/4 Cup)
  Chopped mixed candied peel 120 Gram (2/3 Cup)
  Egg yolk 1 , beaten
  Blanched almonds 1 Tablespoon
Directions

To make pastry, sift flour, powdered sugar and salt into a large bowl.
Add butter and egg yolks.
Knead to a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough to a 16x10-inch (40x25-cm) rectangle, 1/4 inch (5 mm) thick.
To make filling, combine almonds, almond extract and kirsch or sherry in a small bowl to make a stiff paste.
Spread over dough; sprinkle with mixed candied peel.
Roll up dough from long side; cut into 1-inch (2.5-cm) slices.
Stand slices upright on a baking sheet, 2 to 3 inches (5 to 8 cm) apart.
Brush tops with egg yolk.
Place a piece of candied lemon peel and an almond on each slice.
Bake 20 minutes or until golden.
Cool on a rack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Everyday

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