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Marzipan Squares

Marzipan Squares

45 min
For 60 servings

Icing sugar can be produced in-house in the bamix® Processor.

  • 300 gbutter
  • 300 ghazelnuts
  • 0,5 tspvanilla powders
  • 300 gflour
  • 200 gicing sugar
  • 4 pcsEgg yolks
  • 2 tbspmilk
  • 1 pinchcinnamon
  • 500 gMarzipan paste
  • 5 tbspjam
  • 80 gcoconut oil
  • 80 gchocolates
  • 100 gdark chocolates
  • 10 drops ofrum essence
  • 40 gwhite chocolates

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multi-purpose blade
First, whisk the milk, egg yolks, butter, sugar and cinnamon together with the bamix® whisk until creamy. Finely chop the hazelnuts with the bamix® processor. Then, mix the flour with the hazelnuts and knead the creamy mixture with the flour into a dough using the bamix® multi-purpose blade. Then, refrigerate the dough for about 30 minutes. Do not use baking paper, but lightly grease the baking tray. Place the whole ball of dough on the tray, press flat briefly with your hand and roll out directly on the tray. Cover the dough with cling film to prevent it from sticking to the rolling pin and roll it out evenly over the entire baking tray. Prick the dough several times with a fork and bake at approx. 180 °C in the preheated oven until light yellow. Let the dough sheet cool on the baking tray.
Warm up the jam well and spread it on the baked pastry - let it dry a little. In the meantime, roll out the marzipan between two cling film sheets until the marzipan is the size of the baking tray. Now, pull off the top cling film. The cling film on which the rolled out marzipan is now lying is quickly lifted up and the marzipan placed on the jam. The marzipan sticks well to the cling film, so you can lift it easily. Now also remove this cling film.
Coarsely chop the milk chocolate and dark chocolate with the bamix® processor. Slowly melt the coconut oil and add the chopped chocolate. Do not allow the oil to become hot. When the chocolate has melted, mix everything well with the bamix® whisk and allow to cool down a little more. Pour the glazing over the marzipan just before the mixture thickens. The glazing is particularly easy to apply if the tray is held at an angle - this allows it to spread over the whole pastry. Before the glazing becomes firm, decorate with the softened white chocolate. For this, coarsely chop the white chocolate with the bamix® processor. Put it in a small nylon bag, hang it in a warm bain marie and melt it. When the white chocolate is soft, use a pair of scissors to cut a small hole in the corner of the bag. Squeeze out the soft chocolate and draw thin stripes on the glazing. Use a thin knife to cut the stripes into a marble pattern. Now let everything set and dry. Only then, cut small squares with a very thin knife - about 2.5 x 2.5 cm in size - and then lift them off the tray.

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