Ingredients
• 3 eggs
• 50 g BELBERRY apricot and cumin confit
• 250 g of marzipan
• 50 g of plain flour
• 100 g of muscovado or brown sugar
• 200 g of butter
Mix in a food processor the marzipan with the Belberry confit until homogenous. Add the sugar and the butter and mix. While mixing, add the eggs one by one. Fold in the flour. Pipe the dough into a shape of your choice and bake in a preheated oven at 180°C. P.S. you can use some extra confit as a filling.
