Eisenbahner Biscuits
Source: https://www.meranermuehle.it/rcp_recipe/eisenbahner-biscuits
Baking/cooking time
10 Minutes
Rest time
30 Minutes
Difficulty
normal
Ingredients
Ingredients for 50-60 biscuits
| For the Shortcrust Pastry | ||
| 300 | g | Flour for biscuits and shortcrust pastry |
| 100 | g | sugar |
| 200 | g | cold butter, cut into small pieces |
| 3 | egg yolks | |
| 1 | pinch | vanilla extract |
| 1 | pinch | salt |
| For the Marzipan Filling | ||
| 160 | g | raw marzipan |
| 25 | g | powdered sugar |
| 15 | g | soft butter |
| 25 | g | egg white (about half of a large egg white) |
| Additional ingredients | ||
| q.s. | Plum jam (strained, without fruit pieces) | |
| q.s. | chopped pistachios for garnish |
Preparation
Prepare the Shortcrust Pastry
Prepare the Marzipan Filling
Tip:
Store the Eisenbahner biscuits in an airtight container to keep them fresh and preserve the flavors of marzipan and plum jam.
- In a large bowl, combine the flour, sugar, cold butter pieces, egg yolks, vanilla extract, and a pinch of salt.
- Quickly knead the ingredients by hand or in a food processor until a smooth, even dough forms. Be careful not to overheat the dough, as this will keep it tender and crumbly.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- Preheat the oven to 190°C.
- Roll out the chilled dough on a lightly floured surface into a thin sheet, large enough to cover a baking sheet.
- Place the dough on a baking sheet lined with parchment paper and bake for 5 minutes. Avoid using silicone paper as it can affect the baking.
- Remove the dough from the oven and cut it into strips approximately 4 cm wide.
- Bake the strips again for another 5 minutes until they are golden and crisp. Then remove from the oven and let them cool.
- Break the marzipan into small pieces in a mixing bowl. Add the powdered sugar, soft butter, and egg white. Mix with a hand mixer until the mixture is smooth and creamy. Assembly Spread a thin layer of plum jam over half of the shortcrust pastry strips.
- Place the remaining strips on top of those with jam, forming double-layered strips. Put the marzipan mixture into a piping bag with a star nozzle. Pipe two lines of marzipan mixture along the outer edges of each pastry strip.
- Preheat the oven grill to 250°C.
- Place the strips under the grill (without parchment paper to prevent burning) and lightly brown the marzipan mixture. Watch carefully as this can happen quickly!
- Warm the plum jam until it is runny and pour it into a syringe or small piping bag. Pipe a thin line of jam along the center of each strip. Sprinkle the jam with chopped pistachios. Allow the Eisenbahner biscuits to cool completely so the jam and marzipan filling can set.
- Finally, cut the strips into pieces about 2 cm wide and serve.
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