I found this recipe in one of my favorite Scandinavian books – Scandinavian Baking (Trine Hahnemann). I changed it a little, for example, the proportion and the name. In the original, raw fruit are used. My improvisation with raspberry jam proved to be a success. I would not say that recipe requires culinary expertise. It is guaranteed, you will impress your guests when you serve the baskets. They look very chic and the scent of butter and marzipan is irresistible!
Products you need for the dough:
210 g white flour
60 g of powdered sugar
115 g of unsalted butter, cut into pieces
a pinch of salt
vanilla to taste
Products you need for the cream:
300 g of marzipan (I mixed 2 types, but I recommend using only Dr. Oetker’s, which has the most replete almond flavor and aroma);
100 g of unsalted butter
Products you need for the decoration:
powdered sugar for sprinkling
4-5 tbsp. raspberry jam
Preparation of the cream:
I grate the marzipan and the butter on a coarse grater.
Add the eggs.
Mix everything with a mixer until a smooth mixture is obtained.
Preparation of the dough:
From all products I knead soft dough, which is very, very sticky. Do not worry about it.
I wrap it in a nylon foil and leave it for 35 minutes in the freezer.
Meanwhile, I grease a muffin mold.
I take the dough out the freezer and try to work fast. I pull small balls with about 4 cm diameter, which I place in the center of each mold. I press the ball lightly with my thumb to the bottom and begin to spread it with fingers carefully on the walls. An empty basket with a thickness of at least 4 mm should be formed.
Pour the cream into the baskets (up to 3 mm below the edge).
Bake 5-10 minutes in a preheated oven at 200ᴼC, then lower the oven to 180ᴼC and bake for another 10 minutes. Total baking time – no more than 20 minutes. I watch them.
After baking, they should cool well before removing them from the molds.
A well was formed in the middle of each basket and I add ½ tbsp. raspberry jam.
Sprinkle with powdered sugar.