Baked Marzipan Easter Eggs
The baked marzipan Easter eggs offer a low‑sugar Easter treat. They are also suitable for anyone who wants to keep an eye on their fat profile.
Ingredients
- 50 g marzipan base (with honey)
- 60 g chilled yogurt butter
- 1 egg yolk
- 125 g spelt flour (Type 630)
- 0.5 tsp Baking powder
- 30 g raw cane sugar
- 50 g dark chocolate couverture
Instructions
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1.
Dice the honey‑marzipan base and the yogurt butter.
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2.
Separate the egg; place the yolk in a large bowl (reserve the white for another use).
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3.
Add the marzipan, yogurt butter, spelt flour, baking powder, and sugar to the yolk. Quickly knead into crumbs with the dough hooks of an electric mixer.
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4.
On a lightly floured surface, quickly knead the crumbs by hand into a shortcrust dough. Wrap in cling film and refrigerate for 1 hour.
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5.
Place the couverture in a small freezer bag and seal it. Boil 250 ml water, submerge the bag, and let the chocolate melt. Remove the bag and allow to cool.
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6.
Roll out the shortcrust dough on the floured surface with a rolling pin to about 3 mm thickness and cut out 60 Easter‑egg shapes (≈6×4 cm) with an egg cutter.
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7.
Line a baking tray with parchment paper. Arrange the cookies on it and bake at 175 °C (fan: 160 °C, gas: level 2) on the middle rack for 8–10 minutes. Cool on a wire rack.
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8.
Re‑submerge the freezer bag in hot water to melt the chocolate again. Remove, dry, and knead once more with your hands.
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9.
Cut a very small slit at one corner of the bag. Slowly squeeze out the liquid chocolate, decorate the Easter eggs as desired, and let them set completely. Store the baked marzipan Easter eggs in an airtight container.
