Ochsenaugen (aka Marzipan Redcurrant Pastries)
Now, for those of you folks across the pond, you’ll probably think: What the hell are Ochsenaugen (or ‘ox eyes’, if you must know)? Well, they are heavenly marzipany pastries originating somewhere in the region of Austria or Germany (not quite sure) that meet up with fruity redcurrant jam. Believe me, if you like marzipan, try these right now!
1 1/2 cups all purpose flour
1/2 tsp. baking powder
2 tbsp. vanilla sugar
1/2 tsp. salt
3/4 cup margarine (vegan, of course)
1 tbsp. soy meal
1 cup marzipan (or 200g)
redcurrant jam, about 3/4 cup
- Preheat the oven to 350° Fahrenheit (or 180° Celsius).
- Mix flour, baking powder, 1 tbsp. of the vanilla sugar, and salt. Then add margarine and mix with a handheld mixer.
- Knead the dough until it is nice and smooth. Then roll out the dough (it should be about 1/6 inch thick, or 1/2 cm). With a glass, cut out circles. Gently, put them on a baking tray on baking paper.
- Crumble the marzipan either with your fingers or cut it into pieces with a knife. Add the soy meal and the remainder of the vanilla sugar (yep, that’s 1 tbsp.). Add 2 tbsp. of water and mix well with a handheld mixer, until almost all lumps have dissolved.
- Roll the marzipan mixture in your hands so as to make circles to put on the dough. This should look something like this:
- In a cooking pot, heat up the jam on medium heat, stirring often, until it is liquid. Now, using a spoon, drizzle the liquid jam in the middle of each Ochsenauge (about 2 tbsp. each, but it depends really).
- Now put it in the oven for about 12-15 minutes, depending on your oven.
- Let them cool off and enjoy!