Fruit + Marzipan: A Perfect Combination
One of the best flavor combinations of all time is tart jam and sweet almond marzipan. If you’ve ever had those sweet Anthon Berg chocolates* at Christmastime, then you know exactly what I’m talking about. The tartness of the fruit just balances out the sweetness of the marzipan perfectly, and the flavors meld together so well. We love using as much marzipan as we can in our recipes so this flavor combo is nothing new if you’ve been on our blog before!
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Layered Dessert
These “snitter,” which in translation basically means “slices,” have a layer of shortcrust pastry, a layer of delicious jam, and a topping of sugar, marzipan, and egg white. The top gets nice and crunchy like meringue, while the center is gooey and the bottom is flakey and buttery. All the textures and flavors you could ever want! And I promise, they’re not that difficult to make!
Tips & Tricks
To make this yummy dessert, start with a basic shortcrust dough. Make sure to chill it in the fridge for at least 30 minutes before you press it into the tin, as this helps keep the dough buttery and delicious. Bake the dough by itself for about 25 minutes, then add the jam and topping and bake again. After another 20 minutes, the egg white topping should be golden brown and crispy, and this means that it’s done! Enjoy with a cup of coffee or tea. Leave a comment and a rating below if you do try our recipe, and tag us on Instagram if you post a photo!
Makronsnitter (Marzipan and Jam Slices)
Ingredients
PASTRY DOUGH
- 300 grams (2 1/4 cups + 2 tbsp) all-purpose flour
- 50 grams (1/2 cup) powdered sugar
- 1/4 tsp salt
- 200 grams (14 tbsp) unsalted butter, cold
- 2 egg yolks
- 1/2 tsp vanilla extract
TOPPING
- 150 grams (~1/2 cup, perhaps a little more) raspberry jam (or jam of your choice)
- 200 grams (2 cups) powdered sugar
- 2 egg whites
- 100 grams grated marzipan
Instructions
- Optional: make your own jam and allow this to cool and set in the fridge for a few hours before using it in this recipe.
- Combine flour, powdered sugar, and salt in a food processor and pulse to combine. You can also do this by hand in a large bowl!
- Add cold butter and pulse in the food processor until it looks like sand. If doing this by hand, just break up the cold butter with your fingers and crumble until you get to the sand-like consistency.
- Add egg and vanilla extract and pulse until the dough starts to come together. If working by hand, add to your bowl, mix to distribute, and gently press together until your dough forms a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350 degrees F (175 C). Line a large baking pan or sheet pan with parchment paper.
- After refrigerating, roll out the dough into one large rectangle, trimming the edges if needed (you can always bake the scraps separately if you roll them out again!). If you want, you can press the dough down into a baking tin instead of rolling it. We used a 9x13inch pan! The dough should be about 1/4inch thick.
- Prick your dough with a fork to prevent bubbling and uneven rise. Bake for 25 minutes, until lightly golden brown around the edges.
- While the dough is in the oven, make your marzipan topping. Combine egg whites, powdered sugar, and grated marzipan in a bowl and mix together until fully combined.
- Once the dough is golden brown, remove it from the oven and top with jam and then add dollops of the egg white/sugar/marzipan topping. Spread it as evenly as you can.
- You can also swirl the two layers together to create a cool pattern!
- Put this back in the oven for another 20 minutes or until the top is brown and crispy. The top will look shiny but be hard to the touch! Cut into slices and enjoy!
