Hazelnut Macaroons

Coarsely grate the marzipan, add the sugar and beat both together with the whisk attachment of a hand mixer until smooth.

Beat in the eggs one at a time until a smooth, homogeneous mixture forms.

Stir the ground hazelnuts and flour together and fold them into the mixture.

Preheat the oven to 150 °C fan (175 °C conventional) and line one or two baking sheets with parchment paper.

Fill the dough into a piping bag fitted with a large star tip and pipe small dollops onto the prepared sheets (or use two teaspoons to form small mounds).

Use the handle of a wooden spoon to press a small indentation into each mound, dipping the handle into cold water from time to time.

Bake the macaroons in the preheated oven for about 12–15 minutes.

Allow the macaroons to cool completely on the baking sheets.

Gently warm the raspberry jam until it becomes spreadable.

Spoon the warm jam into the indentations and let it set completely.