A ball of marzipan is sealed inside buttery dough for these cookies. As it bakes, the marzipan softens into a gooey centre, which means sealing the dough properly is the tricky part.
Beat the butter with the powdered sugar until creamy, then add the egg yolk and vanilla. Mix in the flour and salt to form a soft dough.
Divide the marzipan into balls about 1.5 cm across, wrap each one completely in dough and press the edges together so no gaps are left.
Bake in an oven preheated to 170°C until the bottoms turn lightly golden; if a little marzipan leaks out, it will firm up as it cools.
When sealing the marzipan ball with dough, make sure there are no thin spots at the edges or the filling will leak out in the oven. Allergens: contains wheat (gluten), dairy, egg and tree nuts (almond).
Kapatma işlemine bayağı vakit ayırdım, ilk 4-5 tanesinde badem ezmesi kenardan taştı ama elim alışınca düzeldi. Sonuçta içi tam istediğim kıvamda, dışı gevrek çıktı; bir dahaki sefere hamuru biraz daha ince açacağım.
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