Amarena-Doubles

For the knead dough:

100 g roasted, salted nut kernels

175 g wheat flour

1/2 teaspoon of baking powder

100 g sugar

1 egg yolk

100 g butter or margarine

2 tablespoons cold water

For the filling:

70 g drained Amarena cherries (from the jar)

100 g raw marzipan paste

30 g soft butter

For the casting:

150 g sieved icing sugar

2 tablespoons Amarena syrup (from the drained cherries)

1-2 tablespoons lemon juice

possibly some red food colouring

1. For the dough, chop the nut kernels very finely in the chopper. Mix flour with the chopped nut kernels and baking powder in a mixing bowl. Add sugar, egg yolk, butter or margarine and water. Mix the ingredients with a hand mixer with dough hook, first briefly at the lowest setting and then at the highest setting. Then knead the dough into a smooth dough on the lightly floured work surface. If the dough sticks, wrap it in cling film and refrigerate for a while.
2. Preheat the oven. Top/bottom heat: about 180° C. Hot air: about 160° C
3. Roll out the dough on the lightly floured work surface to a thickness of about 2 mm. Cut out about 90 flowers (ø about 4 cm) with a cookie cutter. Place the dough flowers on baking trays (covered with baking paper). Push the baking trays one after the other (together in hot air) into the preheated oven. Bake the cookies for 10-12 minutes per baking tray.
4. Pull the cookies with the baking paper from the baking trays onto cake racks and let them cool down.
5. Chop the drained Amarena cherries very finely for the filling. Cut the marzipan into small pieces. Mix marzipan with butter and chopped cherries with a hand mixer with whisk to a smooth mixture. Pour the marzipan mixture into a small freezer bag and cut off a corner.
6. Place half of the cookies upside down on the work surface and sprinkle some marzipan mixture on top. Place the remaining cookies on top and press them down lightly.
7. Stir icing sugar with situp and lemon juice until smooth, colour a little red if necessary Fill the icing into a small freezer bag and cut off a small corner. Spray the icing in strips from inside to outside onto the flowers and let it set.