IMMB - SHF Cookie Swap Party: Apricot frangipane swirls
For the Cookie Swap Party , a joint event of SHF and IMMB, hosted by Jennifer, The Domestic Gooddess, and Alberto, Il Forno, you may share more than one recipe. Yesterday I started with the Chestnut Cookies, today I want to go on with Apricot frangipane swirls
I had a lot of difficulties to translate the German name: Aprikosen-Marzipan-Schnecken, something like apricot-marzipan-snails.
I found this recipe in one of Germany's well-known women's magazine BRIGITTE. The whole family and the neighbours like them;-)
Makes about 100 cookies and you need:
Shortcrustpastry
200 grams butter, chilled
400 grams plain flour
150 grams sugar
1 pinch salt
1 egg
flour for dusting
Filling
150 grams dried apricots, finely chopped
70 ml Amaretto
180 grams marzipan almond paste
120 grams icing sugar
150 grams apricot jam
icing sugar for dusting
• Shortcrustpastry :
1. Cut the butter into 1.5 cm cubes and distribute them evenly over
the flour. Rub the butter lightly into the flour with your finger
tips, Lifting the mixture while rubbing to keep it cool and as airy
as possible. Continue until the mixture resembles fine breadcrumbs.
2. Add the sugar to the dry ingredients and mix in well.
3. Beat the egg. Make a well in the centre of the flour and stir in
the egg mixture with a knife to produce soft dough.
4. Turn the dough onto a floured board and kneed lightly unitl
smooth.
5. Place in freezer bag or cling film and fridge for at least 1 h.
• Filling:
In a small saucepan bring the chopped apricots with amaretto to a
boil and simmer for 3 min. The apricots should have soaked the
liquid.
• Cut the marzipan almond paste into small dices. Mix together
marzipan, icing sugar, jam and the apricot mixture until well
combined.
• Divide the shortcrust pastry into 3 pieces. Roll out each on
clingfilm to a rectangle 15 cm wide and 1/2 cm thick. Spread with
filling. Roll up along the long axis of each piece to give a long
roll. Wrap each rolls into clingfilm and freeze for 15 minutes.
• Preheat oven to 200 °C, fan 180 °C, gas 4.
• With a serrated knife cut the into 1/2 cm slices dipping the knife
into warm water in between. Bake for 12 mins.
• Cool the cookies on the parchment paper
• Store the cookies in a metal container between sheets of parchment paper.
Tomorrow is the 1st Advent. Our family will gather around the table with a nicely decorated advent wreath with
4 candles. We will lit the first candle (the other three will follow the
next 3 Sundays) and eat some cookies from the third and
last trial.
Technorati Tag: IMMB/SHF Cookie-Swap
I found this recipe in one of Germany's well-known women's magazine BRIGITTE. The whole family and the neighbours like them;-)
Makes about 100 cookies and you need:
Shortcrustpastry
200 grams butter, chilled
400 grams plain flour
150 grams sugar
1 pinch salt
1 egg
flour for dusting
Filling
150 grams dried apricots, finely chopped
70 ml Amaretto
180 grams marzipan almond paste
120 grams icing sugar
150 grams apricot jam
icing sugar for dusting
• Shortcrustpastry :
1. Cut the butter into 1.5 cm cubes and distribute them evenly over
the flour. Rub the butter lightly into the flour with your finger
tips, Lifting the mixture while rubbing to keep it cool and as airy
as possible. Continue until the mixture resembles fine breadcrumbs.
2. Add the sugar to the dry ingredients and mix in well.
3. Beat the egg. Make a well in the centre of the flour and stir in
the egg mixture with a knife to produce soft dough.
4. Turn the dough onto a floured board and kneed lightly unitl
smooth.
5. Place in freezer bag or cling film and fridge for at least 1 h.
• Filling:
In a small saucepan bring the chopped apricots with amaretto to a
boil and simmer for 3 min. The apricots should have soaked the
liquid.
• Cut the marzipan almond paste into small dices. Mix together
marzipan, icing sugar, jam and the apricot mixture until well
combined.
• Divide the shortcrust pastry into 3 pieces. Roll out each on
clingfilm to a rectangle 15 cm wide and 1/2 cm thick. Spread with
filling. Roll up along the long axis of each piece to give a long
roll. Wrap each rolls into clingfilm and freeze for 15 minutes.
• Preheat oven to 200 °C, fan 180 °C, gas 4.
• With a serrated knife cut the into 1/2 cm slices dipping the knife
into warm water in between. Bake for 12 mins.
• Cool the cookies on the parchment paper
• Store the cookies in a metal container between sheets of parchment paper.
Tomorrow is the 1st Advent. Our family will gather around the table with a nicely decorated advent wreath with
4 candles. We will lit the first candle (the other three will follow the
next 3 Sundays) and eat some cookies from the third and
last trial.Technorati Tag: IMMB/SHF Cookie-Swap
