Summary

Ingredients

• 250 g honey
• 100 g suar
• 1 tablespoon margarine
• 5 g potash
• 2 tablespoon kirsch
• 400 g flour
• 0.5 teaspoon ½ nutmeg, grated as fresh as possible
• 1 teaspoon clove (s), ground
• 2 teaspoons cinnamon
• 0.5 ½ lemon (s), untreated, only the grated zest
• 1 egg (s)
• 1 egg (s), including the yolk
• 600 g marzipan raw mass

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Instructions

1. Heat honey, sugar, margarine and water while stirring until the sugar has dissolved. Dissolve the potash in kirsch. Mix the flour with the spices and lemon zest. Add the honey mixture and potash, knead everything into a smooth dough. Roll out the dough into a square approx. 40 x 40 cm and brush with the whisked egg (I leave it out, the filling holds even without it). Cut into 8 cm wide strips. Shape the marzipan mixture into 40 cm long rolls with a diameter of 2 cm and roll them into the strips of dough. Place the seams down on a baking tray and refrigerate overnight. Shape the rolls into triangular sticks with the help of a ruler, brush with egg yolk and cut into 1 cm thick slices (in the original recipe 2 cm, I find it too thick). Bake on baking paper in a preheated oven for about 15 minutes at 180 - 200 °.