Baking cookies (and then eating them) is definitely one of my family's favorite things to do during Advent. But after all the different varieties we tried this year, the Heidesand recipe with marzipan from Grandma's cookbook is the absolute favorite! Classic, with pistachios and oranges or even vegan – a real dream!
The apartment is festively decorated and at home it smells of homemade mulled wine and aromatic cookies - Christmas is just around the corner and we are already looking forward to spending time together with our loved ones. Slightly buttery, full of flavor and irresistibly delicious – our Heidesand recipe with grandma-style marzipan is a real Christmas classic and should definitely not be missing from our cookie tin.
No matter whether in cookies or cakes – marzipan provides a super fine almond aroma and a very special sweetness in desserts. After we already have oneQuark stollen with marzipanhave baked, now it's time for the Heidesand recipe with marzipan! The pastry melts in your mouth after the first bite and creates a real taste explosion.
Ingredients for about 40 pieces
- 200 grams of butter, as soft as possible
- 60 grams of marzipan raw material
- 80 grams of powdered sugar
- 100 grams of granulated sugar
- 250 grams of wheat flour
- 1 No
- 1 teaspoon vanilla paste
preparation
- Cut the marzipan mixture into very small pieces with a sharp knife.
- Place the marzipan, butter, powdered sugar and vanilla paste in a large bowl and mix with your hands until smooth.
- Add wheat flour and knead into a smooth dough.
- Form the dough into 3 rolls and wrap tightly in cling film.
- Place the dough rolls in the refrigerator for at least 5 hours or preferably overnight. A little tip - you can easily freeze the dough for heather sand with marzipan and defrost it if necessary.
- Preheat the oven to 180 degrees and line a large baking tray with baking paper.
- Lightly beat the egg in a bowl and brush the rolls with it.
- Next, roll the rolls in the granulated sugar.
- Use a sharp knife to cut the rolls into slices about 2.5 cm thick and place them on the baking tray.
- Bake for 8-10 minutes and allow to cool completely. The cookies should be very slightly brown and still soft on top.
- To keep the cookies fresh for as long as possible, pack them in airtight containers.
- And that's it - the Heidesand recipe with marzipan, Grandma's style, is that easy!
Pistachio heather sand cookies
Sure – we always like the original version of the classic. But as a hobby baker, I love coming up with new things all the timeinteresting cookie recipesto try out. And this recipe for pistachio marzipan is a real feast for the senses.
Ingredients for about 30 pieces
- 250 grams of wheat flour
- 200 grams of butter, very soft
- 50 grams of marzipan raw material
- 100 grams of powdered sugar
- 1 pack of vanilla sugar
- The grated zest of 1 lemon
- 1 egg yolk
- 1 tbsp milk
- 100 grams of pistachios, peeled
- 40 grams of sugar
- The grated peel of 1 orange
preparation
- Either chop the marzipan very small with a sharp knife or grate it coarsely.
- Mix the marzipan and powdered sugar in a large bowl to form a crumbly mixture.
- Add the wheat flour, vanilla sugar, butter and lemon peel and knead with your hands to form a smooth dough.
- Form 3 large rolls out of the dough, wrap in cling film and place in the fridge overnight.
- Preheat the oven to 170 degrees and line a large baking tray with baking paper.
- Brush the dough rolls with the egg yolk.
- Chop the pistachios into small pieces and mix them with the orange peel and sugar in a bowl.
- Roll the rolls in the pistachio mixture.
- Then cut slices about 0.5 cm thick and place them on the baking tray.
- Pistachio heather sand for 10-12 minutes and allow to cool completely.
- Enjoy!
Delicate chocolate heather sand with marzipan with caramel filling
Looking for vegan Christmas cookies? Chocolatey, wonderfully tender and soft - this chocolate heather sand with marzipan is purely plant-based, but no one will notice the difference.
Ingredients for about 50 pieces
Cookie dough:
- 200 grams of wheat or spelled flour
- 200 grams of vegan butter, very soft
- 50 grams of marzipan raw material
- 80 grams of baking cocoa
- 80 grams of powdered sugar
- 1 teaspoon vanilla sugar
Caramel filling:
- 120 grams of sugar
- 50 grams of vegan butter
- 120 grams of vegan cream
- 200 grams of dark chocolate
preparation
- For the cookies, chop the marzipan very small and mix it with butter, powdered sugar and vanilla extract to form a creamy mixture.
- Add the flour and baking cocoa and knead into a smooth dough.
- Form the dough into 2-3 rolls about 4 cm in diameter, wrap in cling film and place in the fridge overnight.
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Cut the dough rolls into slices and bake for 8-10 minutes.
- For the caramel filling, put the sugar in a small saucepan and let it melt completely and caramelize slightly over medium heat.
- Remove the pot from the heat, add the butter and stir until smooth.
- Add the cream while stirring and simmer over low heat for about 5 minutes, stirring occasionally.
- Place the mixture in the refrigerator for 20 minutes and spread it on half of the cookies.
- Glue together with the remaining cookies.
- Melt the dark chocolate and dip the cookies in it.
- And your vegan heather sand with caramel filling is ready!
