Ingredients
- 200 g marzipan
- 200 g sugar
- 2 unwaxed lemons, grated zest
- 1 tsp ground fennel
- 1½ tsp ground aniseed
- 1 tsp fleur de sel
- 30 ml lemon juice
- 100 g butter, melted
- 300 g flour
- 1½ eggs
- 280 g whole pistachios, roasted
- 2 tbsp thyme, finely chopped
Method
Using a hand mixer, blend the marzipan, sugar, lemon zest, fennel, aniseed and fleur de sel. One by one, knead in the lemon juice, butter, flour, eggs, pistachios and thyme. Transfer the dough to a tin measuring 10 × 30 × 3 cm and freeze for 2 hours. Using a serrated knife, slice as thinly as possible, place on abaking tray lined with baking paper and bake for 7 minutes at 170 °C.