Mandelkipferl mit Marzipan

Ingredients

• 375 g flour
• 200 g sugar
• 1 pinch salt
• 2 tsp vanilla sugar
• 1 orange (unprocessed)
• 100 g peeled, ground almond kernels
• 250 g butter
• 1 egg yolk
• 100 g peeled, ground almond kernels
• 1 tsp orange marmalade (without peel)
• 20 g marzipan
• 1 tbsp powdered sugar
• whipped cream (for smoothing)
• 1 Egg white
• powdered sugar (for dusting)

Instructions

1. 1.

   Mix flour with sugar, salt, vanilla sugar and the ground almonds. Grate half of the orange zest and add it to the mixture. Cut in butter, add the egg yolk, and knead quickly into a smooth dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

2. 2.

   Meanwhile, combine the almonds with marmalade, marzipan, powdered sugar and the remaining grated orange zest for the filling. Add just enough whipped cream so that the filling is soft but not runny.

3. 3.

   Roll out the dough on a floured surface to about 0.3 cm thickness and cut out circles (3–4 cm diameter). Lightly beat the egg white with a fork, brush the cookie edges with it, place a small amount of filling in the center of each cookie, fold them in half, and press the edges firmly together.

4. 4.

   Line two baking trays with parchment paper. Shape the almond crescents into half-moons, place on the tray, and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 10–12 minutes.

5. 5.

   Remove the cookies from the tray while still warm, dust with powdered sugar, and allow them to cool completely.