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  1. Preheat the oven to 185˚C (gas hob: level 3 | fan oven: 165˚C). Line a baking sheet with parchment paper and set aside.

  2. Using a hand mixer, cream together the butter and sugar. Separate small pieces from the marzipan and slowly beat into the butter-sugar mixture, then follow with the Citro Back and the salt. Then add the two types of flour and beat just until everything just comes together.

  3. Divide the dough into four equal pieces (about 160g each) and form each piece directly on the baking sheet into a block (8cm wide, 18cm long, 1.5cm thick). Cut 2cm wide strips into each block with a large knife, but do not cut through, the pieces should still be connected. Prick a pattern in the dough with a fork. It also looks pretty when you press flaked almonds into the surface.

  4. Bake for 15 minutes until the shortbread has turned golden. Let cool for 5 minutes before cutting all the way through with a knife. Allow to cool completely before placing the pastries on a plate. While the pastry is still warm, it's very fragile, so be careful!

tips and tricks
The rice flour gives the pastry a fine and "sandy" texture typical of shortbread. Under no circumstances should it be substituted for flour.


For approx. 48 pieces

Preparation 20 minutes (plus baking and cooling time)

Baking time 15 mins


  • 250g soft butter

  • 100g cane sugar

  • 200g raw marzipan mass

  • 1 packet of Citro Back

  • ½ tsp salt

  • 200g flour

  • 60g rice flour

  • 100g almonds, sliced

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