Amaretto cherry sticks

For 18 pieces
  • 250 g marzipan raw mass
  • 60 g + 2 tbsp icing sugar
  • 30 g flour
  • 1 egg (size M)
  • 25 g candied cherries
  • 1 TL whipped cream
  • 1/2 TL Almond Liqueur
  • golden sugar pearls
  • 1 freezer bags
  • baking paper
50 minutes
Roughly dice the marzipan. Put 60 g powdered sugar and flour through a fine sieve. Separate egg. Put egg white, powdered sugar, flour and marzipan in a bowl and knead with the dough hook of the hand mixer to a smooth mass. Finely chop the candied cherries and knead in.
Halve the dough, shape into 2 rolls (approx. 30 cm long; 2.5 cm Ø). Whisk the egg yolk and cream, brush the rolls with it. Cut in a trapezoid shape (approx. 5 cm / 1.5 cm), place on a baking sheet lined with baking paper. Knead the leftover dough and process in the same way. Bake in the preheated oven (electric stove: 150 ° C / convection: 125 ° C / gas: level 1) for about 20 minutes
Remove from the oven, on put a wire rack and let cool down for about 20 minutes. Sieve 2 tablespoons of powdered sugar, mix with 1 teaspoon of water and liqueur to form a thick sauce. Pour the icing into a freezer bag, cut off a small corner, sprinkle thin strips over each cookie, sprinkle with sugar pearls. Approx. Allow to dry for 30 minutes, pack in an airtight box
Wait approx. 50 minutes
1 piece approx:
  • 100 kcal
  • 410 kJ
  • 2 g protein
  • 5 g fat
  • 12 g carbohydrates


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