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Macaroon Tartlets with Apricot and Ouzo

Ingredients

For the dough

  • 250 g flour
  • 1 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 80 g powdered sugar
  • 1 egg yolk
  • 140 g cold butter

For the marzipan topping

  • 250 g raw marzipan
  • 1 egg
  • 1 egg yolk
  • Zest of a lemon
  • 2 cl ouzo (optional)
  • 40 g ground almonds

For the filling

  • about 150 g apricot jam

Instructions

For the dough

  • Mix the flour, spices, and powdered sugar. Make a well in the center and add the egg yolk.
  • Cut the cold butter into small cubes and distribute them around the edge of the flour.
  • Knead everything into a dough and shape it into a flat disk. Wrap the dough in plastic wrap and refrigerate for 1-2 hours.

For the marzipan mixture

  • Chop the marzipan and beat it together with the egg, egg yolk, lemon zest, and ouzo. Then stir in the ground almonds.
    Tip: The mixture turns out best if you mix the ingredients in a food processor, making it smooth and easier to pipe.
  • Fill the mixture into a piping bag fitted with a small star-shaped nozzle.
  • Preheat the oven to 160°C (320°F) (top/bottom heat).
  • Roll out the dough on a floured surface to about 5mm thick.
  • Cut out round cookies (about 3 cm in diameter) and place them on a baking sheet.
  • Use the piping bag to pipe a closed ring of small stars around the edge of each cookie.
  • Bake the cookies for 10-12 minutes, then let them cool completely.

For the filling

  • Heat the apricot jam in a small pot until it becomes liquid.
  • Fill the macaroon rings with 1-2 tsp of jam each.
  • Let the cookies cool again so the jam can set.