Apricot petit fours

1.

Separate eggs. Beat egg white and 4 tablespoons of cold water until stiff, sprinkling in sugar. Fold the egg whites under the egg yolks. Mix the flour, starch and baking powder, sieve into the mixture and carefully fold in.

2.

Put the mixture on a lined with baking paperSpread a baking sheet (32 x 39 cm) and bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 8 minutes. Finely chop the pistachios in the universal chopper.

3.

Knead the marzipan, pistachios, powdered sugar and liqueur and remove approx. 30 g. Shape the marzipan into 24 small leaves. Halve the apricots horizontally and cut out 24 small flowers. Roll out the rest of the marzipan between 2 layers of cling film in a rectangular shape (approx. 15 x 16 cm).

4.

Remove the biscuit from the paper, cut in half and straighten the edges to 15 x 16 cm. Spread a thin layer of 1-2 tablespoons of jam on each half of the biscuit. 1. Lay the biscuit plate, marzipan and 2. the biscuit plate on top of each other (jam inside).

5.

Cut the biscuit into 12 rectangles (4 x 5 cm), then cut in half diagonally.