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🍽️ Baked Marzipan Easter Eggs

26 kcal · 30 min · 4 servings

Baked Marzipan Easter Eggs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Take the marzipan raw mass with honey and the yogurt butter. Cut both ingredients into small cubes.
  2. 2. Separate one egg. Put the yolk in a large bowl. Use the egg white for another purpose.
  3. 3. Add the marzipan cubes, the yogurt butter cubes, spelt flour, baking powder, and sugar to the yolk. Knead the mixture quickly with the beaters of a hand mixer into crumbly crumbs.
  4. 4. Work the crumbs quickly with your hands on a lightly floured work surface into a shortcrust pastry. Wrap the dough in cling film. Put it in the fridge for 1 hour.
  5. 5. Put the coating chocolate into a small freezer bag. Knot the bag shut. Boil 250 milliliters of water. Put the freezer bag into the hot water until the coating chocolate melts. Take the bag out and let it cool.
  6. 6. Roll out the shortcrust pastry on the floured work surface with a rolling pin to a thickness of about 3 millimeters. Cut out 60 cookies using an Easter egg cookie cutter (approx. 6x4 cm).
  7. 7. Line a baking tray with baking paper. Distribute the cookies on it. Bake them at 175 degrees conventional heat (convection: 160 degrees, gas: level 2) on the middle rack for 8 to 10 minutes. Let the cookies cool on a cake rack.
  8. 8. Put the freezer bag back into hot water so that the coating chocolate melts again. Take the bag out, dry it, and knead the chocolate once with your hands.
  9. 9. Cut off a very small tip at one corner of the bag. Squeeze out the liquid coating chocolate slowly and decorate the Easter eggs with it as you like. Let the decoration dry completely. Store the baked marzipan Easter eggs in a tightly closing container.

Nutrition per serving