2 1/4 cups of wheat flour
1/2 teaspoon of salt
1 cup of chilled butter or margarine
4 tablespoons of cold water
1 recipe of marzipan (see following recipe)
1 egg
1/3 cup of finely ground almonds
2/3 cup of Glacé cherry
2 1/4 cups of wheat flour
1/2 teaspoon of salt
1 cup of chilled butter or margarine
4 tablespoons of cold water
1 recipe of marzipan (see following recipe)
1 egg
1/3 cup of finely ground almonds
2/3 cup of Glacé cherry
Mix the flour and salt
Add the butter or margarine in small pieces, mixing with a fork until a granular consistency is reached
Add the cold water, 1 tablespoon at a time, continuing to mix with the fork until everything is moistened
Form a ball with the dough
Divide into three parts
Shape each part and wrap in parchment paper
Refrigerate for at least 1 hour or more
Mix the marzipan with the egg until well combined
Roll out the marzipan thinly
Cut the roll into 2 cm pieces
Open a third of the dough at a time, making it thin (open over a lightly floured surface)
Open into a 30 cm square
Cut into 16 squares of 7 1/2 cm
Place a piece of marzipan diagonally in one corner of each square
Lift the edge and roll up like a roulade
Close the edges to prevent filling from escaping
Curve the edges to form a half-moon shape
Place on a baking sheet, without greasing, leaving 2 cm between each half-moon
Bake in a hot oven for 12 minutes or until the edges start to brown
Dust with Glacé cherry while still warm
