Butterfly shortbread cookie

Mix the butter, icing sugar and vanilla sugar on the lowest speed until smooth (do not whip). Gradually add the egg whites and mix until homogeneous. Finally, briefly and gently fold in the flour.

Mix the butter, icing sugar and vanilla sugar on the lowest speed. Gradually add the egg whites. Sift the flour and cocoa powder together, then briefly fold into the mixture.

Wrap both doughs well and let rest for at least 1 hour at 5°C in the fridge.

Roll both doughs into rectangles, 2.5 mm thick. One side should measure 30 cm in length. Let the dough sheets relax in the fridge for 30 minutes.

Brush the light dough sheet with egg white, place the dark dough sheet on top and roll up evenly from the long side.

Roll the dough into a teardrop shape with the seam side down, forming a 90° angle. Then chill thoroughly.

Cut the dough roll in half. Brush the cut surfaces with egg white and join them together.

Cut into 1 cm wide slices. Join two slices together on the flat side using egg white to form butterfly shapes.

Bake the butterflies in a moderate convection oven with the vent open until crisp and tender.

Use 10 g of modeling marzipan per piece:

• divide into 5 body parts and 2 antennae
• shape the head slightly larger
• roll body parts round, shape the tail into a cone
• stretch and curl the antennae
• assemble all parts
• press in the face details
• apply airbrush color
• fill the eyes with Scrivosa and shape the nose