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Marzipan Pistachio Cookie Triangles

Prep
12 min
Bake
15 min
Total
27 min
Makes
30 pieces

Ingredients

Dough

  • 1 stick plus 6 tbsp200 gunsalted buttersoftened. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
  • 1 ⅓ cups plus 1 tbsp170 gpowdered sugarVery finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.
  • 2egg yolks
  • ¾ cup plus 1 tbsp200 gquarkGerman quark is a fresh, mild and slightly tangy cheese with a spoonable texture. In the US use full-fat Greek yogurt strained overnight, or farmer's cheese; in the UK, quark from the supermarket chiller (choose a full-fat one if you can find it).
  • 4 cups500 gall-purpose flourIn German recipes this means soft wheat flour Type 405. In the US use all-purpose flour; in the UK, plain flour.
  • 1 tspbaking powder1 tsp = 4 g. German baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.

Marzipan Filling

  • 9 oz250 galmond pastecoarsely grated. Raw marzipan with a high almond and low sugar content, used for baking. In the US use almond paste (not marzipan, which is sweeter); in the UK, almond paste, or the marzipan with the highest almond content you can find.
  • 2egg whites
  • 3 dropsbitter almond extractOptional! A strong almond flavoring; a few drops are enough. In the US use pure almond extract; in the UK, almond extract.
  • 1 cup100 gpistachiosground

You'll Also Need

  • 2 tbsp30 gunsalted buttermelted
  • ⅔ cup80 gpowdered sugar

Method

Marzipan Cream

  1. For the marzipan cream, let the grated almond paste soak with one egg white until you're ready to use it.

Cookie Dough

  1. Mix the butter, powdered sugar and a pinch of salt until creamy, then add the egg yolks one at a time, mixing well after each.

  2. Add the flour & baking powder as well as the quark and work everything into a dough. Cover the dough and let it rest in the fridge for at least 60 minutes.

  3. Knead the soaked almond paste and egg white with your hands until smooth, then add the second egg white and knead again. Finally, work in the pistachios. Cover and set aside until you need it.

  4. Once the dough has chilled, cut it in half, knead each half briefly (!) on a lightly floured work surface and roll it out into a rectangle.

  5. Spread half of the marzipan filling evenly over the rolled-out dough, then roll it up from the long side.

  6. Preheat the oven to 350°F (170°C) convection (fan) and line a baking sheet with parchment paper.

  7. Now cut the roll in a zigzag pattern into triangles and place them on the baking sheet.

  8. Do the same with the second half of the dough & filling and place those on a baking sheet as well.

  9. I recommend cutting the triangles with dental floss or a thin thread, so the layers don't get squashed!

  10. Bake the marzipan triangles until golden, then brush them with the melted butter while they're still hot.

  11. Let them cool completely after baking and dust them generously with powdered sugar.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/marzipan-pistachio-cookie-triangles/