Eisenbahner cookies
30—40 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
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
Preparation
- 1
For the dough, knead all the ingredients into a smooth dough and leave to rest in the refrigerator for 1 hour.
- 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
Bake for around 10 minutes at 180°C (356°F) using the fan setting until golden-brown, then leave to cool.
- 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
Next, pipe lines onto the strips of shortcrust pastry using the piping bag with a star nozzle.
- 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
Whisk the red currant jelly until smooth, and use a piping bag to pipe the jelly between the lines of marzipan.
- 8
Finally, slice the strips into pieces measuring 3 cm in length.
Hint:
1 kg of dough makes around 60 cookies.
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