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Mandarin Orange Raindrop Cake 丸ごとみかんゼリー あるいはミカン入り水信玄餅 (May 2019).


Delicious fruity citrus cookies, refined with pistachios.

For about 120 pieces

For the dough:

  • 50 g of soft butter
  • 100 g of powdered sugar
  • 1 pinch of salt
  • 2 eggs
  • 500g flour
  • 2 gestr. TL baking powder

For the filling:

  • 150 g tangerine jam (Bonne Maman)
  • 400 g marzipan raw material


  • 100 g of powdered sugar
  • 2 tablespoons of Cointreau or water
  • 2 tablespoons of orange juice, about 60 whole pistachio kernels
  • about 50 g white chocolate


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1. Beat butter, powdered sugar and salt with the whisk of the mixer. Stir in eggs. Mix flour and baking powder, mix in with a spatula. Form with the hands to the ball, press a little flat and wrapped in foil for about 1 hour cold.

2. Cut dough in half, roll out half on a piece of baking paper (in sheet size), covered with a cut open freezer bag, roll out. Pull the paper onto the metal sheet. Refrigerate. Remove freezer bag. Pierce the dough several times. Stir the jam until smooth, spread over the dough. Grate the marzipan raw mixture evenly. Roll out the remaining half of the dough between the frozen freezer bags, place in a cold place.

3. Preheat oven to 180 degrees (hot air: 160 degrees). Place the rolled dough sheet on top of the marzipan rasp, lightly press. Bake on the bottom rail for about 25 minutes until golden brown.

4. Stir powdered sugar and Cointreau or water and juice until smooth. Take the cake plate out of the oven, brush it with the casting, let it set.

5. Loosen the plate from the edge, pull it with the paper from the plate, cut into cubes of about 3 x 3 cm. Halve the pistachios, melt the chocolate, dice the cube and place one pistachio half on top. Get feasted.

Difficulty: medium

Preparation time: approx. 1 1/2 hours

Cooling time: approx. 1 hr.

You want to shorten the baking time? Then play our biplane game with baked delicacies:

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