Sections with marzipan and pistachio

Ingredients

• 300 g of flour
• 1 egg yolk
• 200 g of butter
• 100 grams of sugar
• 1 sachet of lemon flavouring or 1 teaspoon of dried lemon zest
• 400 g of raw almond paste
• 1 tablespoon of beet syrup (Goldsaft)
• 50 g of finely ground pistachios
• 1 egg white
• Vanilla glaze
• chopped pistachios

Combine all the dough ingredients and mix them together. Wrap the dough in plastic wrap and let it rest in the refrigerator for an hour.

Mix the almond paste with the syrup and ground pistachios.

Spread the dough between two sheets of baking paper to create a rectangle that is 5mm thick, and then brush it lightly with beaten egg white.

Spread the filling between two sheets of parchment paper, forming a rectangle that is half the size of the dough. Place it on one half of the dough and cover with the other half.

Cut into 2 x 3 cm pieces and brush with egg white.

Bake in a preheated oven at 190 °C for 10 to 15 minutes, then let cool on a wire rack.

Melt the icing in a bowl set over a simmering pot of water, then cut a small corner off the bag and use it to pipe thin lines onto the cakes. Immediately sprinkle with chopped pistachios and let them dry.