Marzipan Wheels Recipe
Ingredients
| All purpose flour | 2/3 Cup (16 tbs) (Pastry:) | |
| Powdered sugar | 1 Cup (16 tbs), sifted (Pastry:) | |
| Salt | 1 Pinch (Pastry:) | |
| Butter | 1 Cup (16 tbs), softened (Pastry:) | |
| Egg yolks | 2 (Pastry:) | |
| Ground almonds | 3/4 Cup (16 tbs) (Filling & Decoration:) | |
| Few drops of almond extract | ||
| Scant 1/4 cup (50 ml) kirsch or sherry | ||
| 2/3 cup (120 g) finely chopped mixed candied peel | ||
| Egg yolk | 1 , beaten (Filling & Decoration:) | |
| Small pieces of candied lemon peel | ||
| Blanched almonds | ||
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.
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.
Chef
