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Addendum: bake cookies V - Konigsberg kiss

I wish you all very much a happy new year and all the best for you and the people you care about! wishes I had written that I bake cookies ... only 4 varieties -

Yes, yes

But ... - The Marzipan cookie recipe for this has been sooo imposed - because I could not say NO
:-) I found the recipe originate by chance in Chefkoch.de and as the father of my husband and my mother from Konigsberg, fit these delicacies well into the family history!

And because the Christmas season even officially until Epiphany ends and some of you (like a good friend and my mother) but again bake cookies, because the Christmas cookies were sooo yummy and have eaten are, there's the recipe for the kiss but taste even now, not in 11 months :-)

These cookies juicy and moist and the jelly filling nicely fruity, with head chef was in the description: This pastry has quality chocolates and melts in your mouth! I can confirm the case, but I have the recipe a little bit modified ...

Konigsberg kiss

gr 250 room temperature butter
110 gr powdered sugar
1 pinch salt
300 gr flour
100 gr peeled, ground almonds
4 egg yolks

First, the Butter with the sugar and salt until smooth. Mix the flour with the almonds and mix dough with the egg yolks with the fat mass. This works great if you use the dough hook at the beginning of the mixer and then kneaded with the hand over, and forms a ball. The dough wrapped in plastic wrap to rest in refrigerator.

400 g Marzipan almond paste
100 gr peeled, ground almonds
size 40 egg whites
a hint of cinnamon, cardamom and cloves
2 tablespoons rum

250g quince jelly

With a blender all the ingredients to a sprayable Makronenmasse stir.
For this first cut Marzipan almond paste into small pieces and blend smoothly into a mixing bowl, gradually with the protein and the rum. Then add the almonds and spices.
a baking sheet with parchment paper and preheat the oven proof to 190 degrees.
the dough from the refrigerator to get in 2 - 3 stages Roll out and cut out circles of about 4 cm in diameter. Beautiful is a round cookie cutter with scalloped edge ...
The Makronenmasse into a piping bag with star tip and pipe onto rings the outer edge of the gouged cookies. The quince jelly in the microwave liquefy, so pull up a syringe and fill the centers of the macaroon rings with the quince jelly.
I had the baking sheet min with the Konigsberg kiss on the top rail 10. bake at 190 degrees. The edges of the Makronenringe were then beautiful brown ... Used

I have to tip a large spout of Wilton 1M, which I had originally bought me see the supervisor of Pitzen cream cupcakes like here in this picture. Thus, the marzipan rings as beautiful as the picture above, but it is possible that the stated amount of the gouged Makronenmasse Cookies do not last.

The first injection experiments with the Makronenmasse I had made with a smaller spout, but exploded after about 20 cookies of my piping bag because the ground was too hard for such a small spout. Served the marzipan would then of course all the cookies and also with a smaller Makronenrand the cookies are very, very tasty ...


see her here as a comparison at the two splashing.
If you have only a small star tip, make Makronenmasse maybe a little softer by the addition of extra rum :-)



These cookies I had made the cookies really cooking!