Peacock eye linzer biscuit with marzipan

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P1110123.JPGIngredients: 2 cups+ 1 Tablespoon (250 g) flour, ⅔ cup (150 g) unsalted butter, at room temp., 3½ ounces (100 g) marzipan, ¼ cup (50 g) sugar, 1 teaspoon vanilla extract, 1 egg yolk, 1 pinch of salt, 1 small jar of strawberry, raspberry, blueberry etc. marmalade

 

  1. Preheat your oven to 350 F convection or 180 grades.
  2. Line baking sheets with parchment paper or silicon baking liner.
  3. Place all the ingredients in the bowl of a stand mixer. Mix until evenly combined.
  4. Cover dough and rest in the fridge for at least 30 minutes.
  5. Divide dough into 14 equally sized parts, round biscuits.(I’ve made a second layer from marzipan, which I mixed with one egg white and a bit of water. Then I put into a baking sack and made the second layer, omitting the middle part of the biscuits).
  6. Place the dough cookies on the baking sheet.
  7. Bake for about 10 minutes or until done. Baking times vary. Spoon jam into the middle and bake for 5 more minutes until ready.
  8. Cool on wired rack.
  9. You can store biscuits in air tight container.

 

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